Pork Loin Braised with Cabbage

Ingredients

• 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
• Cooking spray
• 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

Preparation

1. Preheat oven to 350°.
2. 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.
3. 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.