Pork Loin Roast With Braised Red Cabbage
A hearty pork loin roast paired with tender braised red cabbage, offering rich flavors and a satisfying meal perfect for family dinners or special occasions.
Ingredients
Instructions
- Place the pork roast on a rack in an open roasting pan.
- Insert a meat thermometer into the thickest part of the roast.
- Roast in a 325°F (163°C) oven until the thermometer registers 170°F (77°C).
- Allow 30 to 35 minutes per pound of pork.
- Remove the roast from the oven and let it stand in a warm place for 15 to 20 minutes.
- While the pork rests, heat oil in a large frying pan.
- Add sliced onions and crushed garlic and cook for 2 to 3 minutes.
- Add chopped red cabbage, salt, crushed fennel, and white wine, stirring to combine.
- Cover tightly and cook for 10 minutes or until the cabbage is tender-crisp.
- Carve the pork and serve with the braised red cabbage.
Tips & Substitutions
For an extra flavor boost, consider marinating the pork loin in garlic and herbs overnight. If you're short on time, you can substitute the white wine with apple cider vinegar for a tangy twist. Additionally, ensure your meat thermometer is calibrated for accurate readings to avoid overcooking. The crushed fennel adds a unique flavor, but you can swap it with caraway seeds if preferred.
Serving Suggestions
Serve the pork loin sliced alongside the braised red cabbage for a colorful presentation. It pairs beautifully with roasted potatoes or a side of creamy mashed potatoes. For a complete meal, consider adding a fresh salad or some crusty bread. This dish is also a fantastic option for gatherings, similar to the standout flavors found in Favorite Company Breakfast.
Storage & Reheating
Leftover pork loin can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the slices in foil and place them in a 350°F (175°C) oven for about 15–20 minutes or until warmed through. The braised red cabbage can be refrigerated separately and reheated in a skillet over medium heat until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Loin Roast With Braised Red Cabbage contains roughly 1095 calories, with 11g protein, 59g carbohydrates, and 90g fat. It is an excellent source of protein (22% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1908mg per serving (83% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I do if the pork roast is not reaching the recommended internal temperature?
If your pork roast isn't reaching the desired internal temperature, ensure your oven is calibrated correctly. You can also cover the roast with foil to retain heat and moisture, allowing it to cook more evenly. Check periodically with your meat thermometer to avoid overcooking.
Can I use a different type of meat for this recipe?
Yes, while pork loin is ideal, you can substitute it with a pork shoulder or even chicken thighs for a different flavor profile. Cooking times will vary slightly, so adjust accordingly and ensure the meat reaches the appropriate internal temperature for safety.
How can I enhance the flavor of the braised red cabbage?
To enhance the flavor of the braised red cabbage, consider adding a splash of apple cider vinegar or a pinch of sugar to balance the acidity. You can also include sliced apples or raisins for a touch of sweetness, creating a delightful contrast to the savory pork.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).