Pork Loin Braised with Cabbage

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.

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

This is a go-to recipe for fall entertaining--delicious and simple.

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!!

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!

very easy and a crowd pleaser. can be made and ahead and cook while you enjoy your guests.

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.

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.

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).