Braised Pork Loin in Red Cabbage
Braised pork loin in red cabbage can be done real simply in a slow cooker ( http://www.rantsravesandrecipes.com/slow-cooked-pork-roast-with-red-cabbage/ ) This recipe is done in the oven with a few more steps and ingredients, that add not only eye appeal but more layers of flavor to the finished dish. That being said, it is a fairly simple dish to prepare.
You could, if you have the time, make your own red cabbage. We used to do this in N.C. , where we had chestnut trees in our back yard and competed with the squirrels for them. If you do, Julia Childs recipe is the best and with the chestnuts added can’t be beat. Perhaps next Christmas time when the chestnuts are available down here we’ll make a pot and get the recipe up on the blog.
Ingredients for Braised Pork Loin in Red Cabbage
- ½ Pork Loin about 3-4 #’s
- 2 16oz or larger jars of Red Cabbage
- 1 medium to large sweet onion sliced thinly
- ¼ cup good red wine
- salt and pepper to taste
- 2 Tbs vegetable oil
- ½ brown or beef stock
- 2 Tbs butter & 2 Tbs flour (optional)
Directions for Braised Pork Loin in Red Cabbage
Preheat oven to 325º
In a non reactive pot bring the vegetable oil up to a medium heat. Lightly salt and pepper all sides of the pork loin, and once the oil is hot enough brown in the pot on all sides.
Once the loin is browned remove to a plate, add the wine and deglaze the pot. Now add the onions and cook for a few minutes until they begin to soften. Add the cabbage, bring up to a boil place the loin on top and cover and place in the oven, cooking for 2-3 hours until you reach an internal temperature of at least 150º. Rotate the loin about ½ way through the cooking process. Remove the cover for the last 15 minutes to brown the roast a little more.
Remove from pot and let stand covered in foil, for 5 minutes before slicing.
While the loin is resting , strain the red cabbage out of the pot add the beef stock and bring the remaining liquid up to a boil and reduce by ½. If it is still to watery add a little roux ( the extra butter & flour option) to thicken and serve sauce on side.
Here are a few items to help make this recipe
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cherry
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set
The little piggy was delicious, however the rest of it is suitable only for German Shepards, but 5 paws for the pork!
Ingredients
- ½ Pork Loin about 3-4 #'s
- 2 16oz or larger jars of Red Cabbage
- 1 medium to large sweet onion sliced thinly
- ¼ cup good red wine
- salt and pepper to taste
- 2 Tbs vegetable oil
- ½ brown or beef stock
- 2 Tbs butter & 2 Tbs flour (optional)
Instructions
- Preheat oven to 325º
- In a non reactive pot bring the vegetable oil up to a medium heat. Lightly salt and pepper all sides of the pork loin, and once the oil is hot enough brown in the pot on all sides.
- Once the loin is browned remove to a plate, add the wine and deglaze the pot. Now add the onions and cook for a few minutes until they begin to soften. Add the cabbage, bring up to a boil place the loin on top and cover and place in the oven, cooking for 2-3 hours until you reach an internal temperature of at least 150º. Rotate the loin about ½ way through the cooking process. Remove the cover for the last 15 minutes to brown the roast a little more.
- Remove from pot and let stand covered in foil, for 5 minutes before slicing.
- While the loin is resting , strain the red cabbage out of the pot add the beef stock and bring the remaining liquid up to a boil and reduce by ½. If it is still to watery add a little roux ( the extra butter & flour option) to thicken and serve sauce on side.
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