Pork is typically served with cabbage at the German table. Use red cabbage, if you like, for slightly sweeter flavor. You can prepare the dish a day ahead, and chill overnight. Cut the pork loin into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.
4 teaspoons Hungarian sweet paprika, divided
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 teaspoon chopped fresh sage
1 (2-pound) boneless pork loin, trimmed
3/4 cup diced Canadian bacon (about 4 ounces)
14 cups thinly sliced cabbage (about 2 pounds)
2 1/2 cups thinly sliced onion (about 2 medium)
3/4 cup thinly sliced carrot (about 1)
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 (12-ounce) bottle dark lager
How to Make It
Preheat oven to 350°.
Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt.
I put about a cup of water to cover the bottom of the cast iron dutch oven about a half an inch, then cooked the pork loin covered for two hours at 350 degrees. Perfect! Fully done and moist. I substituted sliced apples for the cabbage and added a variety of herbs: thyme, basil, sage, salt and pepper. Yummy!
I made a few change, but not anything to mess with the real integrity of the recipe. I added a diced Granny Smith Apple, I used apple cider instead of lager, and completely forgot the tomato paste and extra spices not in the rub. It was still great and well seasoned! It's a keeper, but following other advice on earlier reviews, will be checking the meat earlier.
I followed the recipe exactly - the flavor wasn't bad, however the meat was dry as a bone and totally over cooked. One of the reviewers made a comment that they didn't follow the cooking time and used a meat thermometer....I wish I would have done that. Bummer to follow a recipe exactly and have to throw out the meat.
This was absolutely wonderful. I used a 4 pound boneless loin roast and doubled the remaining ingredients. The only other modification I made was to add a diced Granny Smith apple to the cabbage. I'll definitely be making this again next winter!!
This is in a new Cooking Light book that I had just bought. This recipe was fabulous. It was so good, that today I went out in 10 degree weather and bought the ingredients to make tonight!. I also made another one of Cooking Light recipes with a pork loin and braised on a bed of leeks. Wonderful!
Made this a day ahead as I was going out for the day and then having 8 people to dinner. Was fabulous - everyone raved and flavors had time to blend overnight. Used half juice and stock so it was not too "tomatoey". Great for a large crowd and just served it up in the roasting pan. Did a mashed sweet potato with it and used a red cabbage so even non cabbage lovers enjoyed it. Would def. make again.
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