Pork Loin Braised with Cabbage |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. Ingredients:
4 teaspoons hungarian sweet paprika, divided |
2 teaspoons chopped fresh thyme, divided |
1 1/2 teaspoons kosher salt, divided |
1 1/2 teaspoons freshly ground black pepper, divided |
1 teaspoon chopped fresh sage |
1 (2-pound) boneless pork loin, trimmed |
cooking spray |
3/4 cup diced canadian bacon (about 4 ounces) |
14 cups thinly sliced cabbage (about 2 pounds) |
2 1/2 cups thinly sliced onion (about 2 medium) |
3/4 cup thinly sliced carrot (about 1) |
1 tablespoon tomato paste |
1/2 teaspoon caraway seeds |
1 (12-ounce) bottle dark lager |
Directions:
1. Preheat oven to 350°.
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.
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.
|
|