Roast Pork Loin with Braised Red Cabbage

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This recipe would deserve a 5 but I had to switch it up to make it a 5! I first seared my loin in the dutch oven with some EVOO and set aside on a plate to rest. Prepped cabbage as instructed but use home brewed Porter instead of the chicken stock. Once the cabbage mixture came up to a boil I submerged the loin in , covered and cooked in a 350 degree oven for about 2 hours. The meat was wonderfully tender with great flavor from the cabbage. Served with some garlic and thyme mashed potatoes.

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Perfect autumn dinner. I did brown the loin before sending it to the oven, pulled it out at 142 degrees, let it rest, and it was great. The cabbage was a nice foil, and roasted some potatoes along with the pork. A keeper.

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We were thrilled with how easy it was to make the pork and how tender it turned out. Our picky 5-year-old was in heaven. The cabbage was even better than I expected. Would make a nice meal to have over the holidays for family since it makes a lot of food. We will definitely make this again. I would love to follow it with some sort of apple dessert.

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Awesome!!!! I brined the pork for a few days and then seared it in a cast iron pan with a lil salt and pepper

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Made recipe with a 5 lb pork roast and it was great! Cabbage was just like I remembered from German exchange mom. Cooking time was much longer with larger roast (1.5 hr but the temp was perfect at 140.

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I was craving the cabbage I had in Germany. This is good but a bit bland, possibly I had too much cabbage.

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The pork loin was roasted at 400 degrees to an internal temp of 145. the smell was incredible and it came out very tender. The cabbage was tasty as well. We didn't have juniper berries. We were going to sub a little gin but didn't have that either . Definitely a keeper.

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This was fabulous...my mother always prepared Pork Roast and Sauteed Apples while I grew up as a Welcome to Fall...I prepared this for my 3 adult children and grandchildren. It was an event as I went to a local German Deli and picked up many items imported from Germany. German Mustard, Spaetzel, Beer and Marzipan/Chocolate Candies for dessert. So very excellent. The braised red cabbage and apple recipe would also be wonderful with German Sausage. I have been looking for a braised red cabbage and apple recipe for years. It reminds me of a favorite restaurant of my fathers which is no longer in existance. I would not use anything but fresh herbs on the pork tenderloin. Thank you for a return to childhood memories.