Tuesday, May 29, 2012

Pork Roast With Cabbage

I finally stopped putting off the inevitable, and moved one of my hard-won cuts of pork from freezer to oven, with help from The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay Jensen.

Serving tip: if your dish lacks color, put it on a funky colored  plate!

1 2-pound boneless pork loin, center roast (Don't forget to thaw it overnight.  The quickie thaw-it-in-water-in-an-hour method will do in a pinch, but the texture is just not the same.)
6 small red potatoes, rinsed
1 onion, chopped fine
1/2 head green cabbage, leaves peeled apart, rinsed and drained
Spices to taste:
   black pepper, garlic powder, paprika, dried rosemary


1. Preheat oven to 375.
2. Rinse the pork loin and pat dry with paper towel.  Place the meat in the center of a large casserole dish.  Arrange the potatoes around the meat.  Add 1/8 inch of water to the bottom of the pan.  Sprinkle the meat with pepper, garlic powder, paprkia, rosemary, and onion.
3. Cover and bake for about 1 hour.
4. Arrange cabbage over meat and potatoes, recover and cook for another 30 minutes until internal meat temperature reaches 170.

serves 4-6

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