Roast Pork and Red Cabbage

1 medium onion, chopped
1 teaspoon caraway seeds (optional)
2 tablespoons butter
1 head red cabbage, about 2 1/2 pounds
1/3 cup brown sugar, or to taste
1 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup apple cider vinegar
1 cup apple cider
2 1/2 pound boneless pork loin roast
1 tablespoon oil or non-stick spray
Parsley garnish, optional

In large skillet or saucepan with a lid, sauté onions and optional caraway seeds in butter until softened (about 8-10 minutes). Coarsely chop or shred cabbage; add to onions; add sugar, salt, spices, vinegar, and apple cider. Cover and cook on low heat for 45 minutes or until tender.

While cabbage is cooking, preheat oven to 3250 F. Trim excess fat from roast. Place roast in heavy skillet or roasting pan over medium high heat with a little oil or non-stick spray and brown all sides, turning frequently (about 15-20 minutes).

Place cabbage and juices in bottom of roaster; place browned roast on top of cabbage. Cover roaster and place in oven. Roast 25-30 minutes for each pound of meat or until internal temperature of meat is 1600 F. Occasionally baste roast with juices from roaster. Allow roast to sit 5 minutes before slicing. Garnish serving platter with fresh sprigs parsley.

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