Pork Loin Roast with Braised Red Cabbage
Pork Loin Roast With Braised Red Cabbage is an moderately easy dinner. Made with 4 to 6 lb. pork top loin (double), 1 tbsp. oil, 1 tsp. salt, 1 tsp. crushed fennel and 2 medium onions, sliced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Place roast on rack in an open roasting pan.
Insert roast meat thermometer so that bulb is centered in thickest part.
Do not add water.
Do not cover.
Roast in a slow oven (325°) until the thermometer registers 170°.
Allow 30 to 35 minutes per pound.
Let roast stand in a warm place 15 to 20 minutes after removal from oven.
Heat oil in large frying pan.
Add onions and garlic and cook 2 to 3 minutes.
Add cabbage, salt, fennel and white wine, stirring to combine.
Cover tightly and cook 10 minutes or until cabbage is tender-crisp.
Serve cabbage with carved pork roast.
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