I love this recipe and have made it many times. The pork in particular is moist and flavorful (although I usually monitor it with a meat thermometer, rather than blindly cooking for 2 hours).
Pork Loin Braised with Cabbage
cawils1 Posted: 11/24/08
sndylthyr Posted: 01/19/09
Even though I didn't follow recipe exactly it was delicious. Used 1tsp paprika total (that's all I had), dried herbs, regular bacon and forgot tomato paste. Not a big beer fan so sub'd apple cider. After 1 1/2 hours pork was done, nice and tender. Will absolutely make again and again.
ButtonsH Posted: 11/05/10
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.
AutumnA Posted: 02/02/11
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!
KathrynRudy Posted: 10/23/11
very easy and a crowd pleaser. can be made and ahead and cook while you enjoy your guests.
JenniferM Posted: 01/05/12
Delicious comfort food. This hit the spot on a cold eveninig. Even my picky children ate it. I will be making this again and again!
RoxieE Posted: 01/19/12
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!!
KnittingSis Posted: 01/01/14
This is a go-to recipe for fall entertaining--delicious and simple.