Pork Loin Braised with Cabbage

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 roast into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.

Yield: 8 servings (serving size: 3 ounces pork and 3/4 cup cabbage mixture)

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

Preparation

Preheat oven to 350°.

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.

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.

Nutritional Information

Calories:

255 (32% from fat)

Fat:

9g (sat 3.3g,mono 4g,poly 0.8g)

Protein:

28.7g

Carbohydrate:

11.9g

Fiber:

3.7g

Cholesterol:

76mg

Iron:

1.7mg

Sodium:

596mg

Calcium:

84mg