I'm making this as I type. That's why I've rated that this recipe 'has potential.' It calls for cooking 'uncovered' and after watching nothing happen for 30 minutes I trusted my instincts and covered it. Seems to me uncovered is simply wrong -- the cabage is burning, the apples not reducing, etc. To be continued...
Roast Pork with Apples, Cabbage, and Turnips
Comments and Reviews 1-2 of 2
StoveMan Posted: 12/28/10
SLScott Posted: 10/12/11
We loved this pork dish! I cooked it uncovered, but pushed the cabbage and apples down into the juice surrounding the pork. Also, I used a bone-in pork loin roast, which I think kept the meat juicier - but it took a couple of hours to cook. I made two other small changes - I used two slices of bacon instead of one, and I used chunks of butternut squash instead of turnips. Delicious!