Roast Pork With Red Cabbage, Apples And Potatoes Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 3 pounds boneless pork loin | ||
| 1 medium-size yellow onion, finely chopped | ||
| Red cabbage | 4 Cup (16 tbs), thinly sliced | |
| 2 pounds small new potatoes, peeled and quartered | ||
| 3 medium-size tart green apples, peeled, cored, and thinly sliced | ||
| Dark brown sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Red wine vinegar | 1 Tablespoon | |
Directions
Preheat the oven to 375° F.
Heat the oil in an 8-quart flameproof casserole over moderate heat for 1 minute.
Add the pork and brown on all sides about 10 minutes.
Remove the pork and set aside.
Add the onion to the casserole and saute, stirring occasionally, until soft about 5 minutes.
Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar, and bring to a simmer, then return the pork to the casserole.
Transfer the casserole to the oven.
Bake, uncovered, stirring the cabbage mixture and turning the pork occasionally, about 1 1/2 hours or until a meat thermometer inserted in the center of the thickest part of the pork reads 155° F.
Heat the oil in an 8-quart flameproof casserole over moderate heat for 1 minute.
Add the pork and brown on all sides about 10 minutes.
Remove the pork and set aside.
Add the onion to the casserole and saute, stirring occasionally, until soft about 5 minutes.
Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar, and bring to a simmer, then return the pork to the casserole.
Transfer the casserole to the oven.
Bake, uncovered, stirring the cabbage mixture and turning the pork occasionally, about 1 1/2 hours or until a meat thermometer inserted in the center of the thickest part of the pork reads 155° F.
Chef
