Pork Loin Braised with Cabbage

11 Reviews
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Randy Mayor
Yield
8 servings (serving size: 3 ounces pork and 3/4 cup cabbage mixture)
By Bruce Aidells
October 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 255
  • Caloriesfromfat 32%
  • Fat 9g
  • Satfat 3.3g
  • Monofat 4g
  • Polyfat 0.8g
  • Protein 28.7g
  • Carbohydrate 11.9g
  • Fiber 3.7g
  • Cholesterol 76mg
  • Iron 1.7mg
  • Sodium 596mg
  • Calcium 84mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Bruce Aidells's Complete Book of Pork

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Ratings & Reviews

Dryness Solution

KathrynRudy
June 10, 2016
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! 

Yummy, but Use a Thermometer!

cawils1
October 03, 2015
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.

Disappointed

newcook123
August 14, 2015
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.

Noo....

JenniferM
August 12, 2015
Flavor was good, meat horribly dry. Followed the recipe and cooking time exactly :(

KnittingSis's Review

AutumnA
January 01, 2014
This is a go-to recipe for fall entertaining--delicious and simple.

RoxieE's Review

sndylthyr
January 19, 2012
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!!

JenniferM's Review

KnittingSis
January 05, 2012
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!

KathrynRudy's Review

RoxieE
October 23, 2011
very easy and a crowd pleaser. can be made and ahead and cook while you enjoy your guests.

AutumnA's Review

ButtonsH
February 02, 2011
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!

ButtonsH's Review

StarBricker
November 05, 2010
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.