Loin Of Pork With Red Cabbage And Chestnuts Recipe


Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Loin pork2 1⁄2 Pound, chined and scored (1.25 Kilogram)
 Fresh bay leaves/2 dry bay leaves3
 Canned red cabbage1 Pound (500 Grams, 1 Jar Or 1 Can)
 Juniper berries4 , crushed
 Red wine1⁄4 Pint (150 Milliliter)
 Canned whole chestnuts4 Ounce, drained (125 Grams)

Nutrition Facts

Serving size

Calories 638 Calories from Fat 301

% Daily Value*

Total Fat 35 g54%

Saturated Fat 11.3 g56.3%

Trans Fat 0 g

Cholesterol 162.5 mg

Sodium 637.1 mg26.5%

Total Carbohydrates 24 g8.1%

Dietary Fiber 0.58 g2.3%

Sugars 10.5 g

Protein 51 g101.8%

Vitamin A 0.9% Vitamin C 10.7%

Calcium 8.6% Iron 17.2%

*Based on a 2000 Calorie diet


Ensure that the butcher has chined the loin (that is, sawn through the ribs at the spine end so that you can carve the meat easily when it is cooked).
Insert a sharp-pointed knife under some of the scoring made for crackling and insert the bay leaves, which give a remarkable extra fragrance to roasted pork.
Rub the rind with oil and a little salt, the French way, or pour over some boiling water and pat it dry, the Danish way.
Roast at 180°C/350°F/Gas Mark 4 for 30 minutes per 500 g/1 lb plus 30 minutes, but do not baste.
Allow the joint to rest for a good 10 minutes before removing the chine bone and the crackling.
Meanwhile, drain the red cabbage, rinse quickly in running water and drain again.
Add the juniper berries and wine to the cabbage in a saucepan and boil uncovered until the wine has been absorbed.
Keep warm and stir in the chestnuts just before serving, trying not to break them up too much.
Slice the pork thickly and serve with crackling.
Hot apple sauce would go very well.