Pork Loin Braised with Cabbage
Randy Mayor
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.
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
Yummy, but Use a Thermometer!
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
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....
Flavor was good, meat horribly dry. Followed the recipe and cooking time exactly :(
KnittingSis's Review
This is a go-to recipe for fall entertaining--delicious and simple.
RoxieE's Review
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
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
very easy and a crowd pleaser. can be made and ahead and cook while you enjoy your guests.
AutumnA's Review
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
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.
Dryness Solution