Saturday, December 3, 2011

Braised Pork Loin with Cabbage

Pork and cabbage have quite an affinity for one another.  Whether together or separate I love them both and this dish pairs the two perfectly.  Don't be afraid of the long list of ingredients - it's really not that bad and comes together quickly.  Once again Cooking Light hasn't let me down - but I have changed the original recipe a bit.  This is one of my all time favorite dinners.  I hope you like it too.

Pork Loin with Braised Cabbage
Cooking Light October 2006

2 teaspoons Hungarian sweet paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2  teaspoon ground sage
1 (2 pound) pork loin
1 tablespoon canola or olive oil
3/4 cup diced Canadian bacon (4 ounce)
14 cups sliced cabbage (2 pounds)
2 1/2 cups sliced onion
2 medium carrots, sliced
1 tablespoon tomato paste
2 teaspoons Hungarian sweet paprika
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (12 ounce) bottle dark lager (I used Sam Adam's original because it's what I had)
1/2 teaspoon salt

Preheat the oven to 350 degrees.

Combine the first 5 ingredients; rub over pork.  Heat a large ovenproof Dutch oven over medium-high heat.  Coat pan with tablespoon of oil.  Add pork to pan and brown on all sides, about 5 minutes. 
Remove from the pan.

Add bacon to pan and cook for 3 minutes.  Add cabbage, onion and carrot.  Cover, reduce heat to medium and cook for 10-15 minutes or until cabbage begins to wilt, stirring occasionally.  Stir in tomato paste and next 5 ingredients.  Return pork to pan.  Cover and bake at 350 degrees for 1 1/2 to 2 hours or until meat is tender and 165-170 degrees when tested with a meat thermometer.

Serve with boiled Yukon Gold potatoes and enjoy.  This dish reheats really well and leftovers taste even better !!

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