Cider Braised Pork Loin With Cabbage

pork loin and cabbage
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  • 3 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 3 hrs
  • Yield: 6 servings
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Apple cider adds flavor to the braised pork loin and cabbage in this easy main dish combination. 

Feel free to omit the potatoes or cook them separately. Add some sliced carrots and diced rutabaga along with the potatoes if you'd like.

What You'll Need

  • 1 pork loin roast (bone-in, about 4 to 5 pounds)
  • Dash salt
  • Dash pepper
  • 1 large onion
  • 2 cloves garlic
  • 4 tablespoons butter (divided)
  • 1 medium cabbage
  • 1/2 cup apple cider
  • 1 tablespoon honey (or brown sugar)
  • 1 tablespoons cider vinegar
  • 1/2 teaspoon dried leaf thyme
  • 2 pounds fingerling potatoes (or red potatoes, cut into 1 1/2-inch chunks)

How to Make It

  1. Pat the pork roast with paper towels to dry. Season all over with salt and pepper.
  2. Peel the onion, cut it in half, and chop. Peel and mince the garlic.
  3. Melt 2 tablespoons of the butter in a large braising pan or Dutch oven over medium heat.
  4. When the butter is hot, add the onions; cook until translucent. Remove the onions to a plate and set aside.
  5. Add the remaining 2 tablespoons of butter. Add the pork roast and brown on all sides. Add the minced garlic.
  1. Remove outer leaves from the cabbage and then cut into 6 to 8 wedges or chop coarsely. Arrange the cabbage around the pork roast.
  2. Heat oven to 325 F.
  3. In a cup, combine the apple juice, honey, and vinegar; stir in the dried leaf thyme. Pour over the pork and cabbage.
  4. Cover the pan and transfer to the oven. Bake for 2 hours.
  5. Scrub the fingerling potatoes and add them to the pork and cabbage. Cover and bake for 45 minutes to 1 hour longer.
  6. Pork should register at least 145 on an instant-read thermometer inserted into the center of the roast.
     
Nutritional Guidelines (per serving)
Calories 783
Total Fat 35 g
Saturated Fat 15 g
Unsaturated Fat 14 g
Cholesterol 180 mg
Sodium 194 mg
Carbohydrates 54 g
Dietary Fiber 9 g
Protein 63 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)