Roast Pork Loin And Red Cabbage
Tender roast pork loin paired with flavorful red cabbage cooked with bacon, caraway, and sherry, perfect for a hearty family dinner or special occasion.
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Rub the pork loin with oil.
- Sprinkle salt, pepper, paprika, and cinnamon over the roast.
- Place the pork loin on a rack in a roasting pan.
- Bake for 2 hours.
- While the pork is roasting, fry bacon in a large skillet.
- Remove bacon; set aside. Drain all bacon fat, reserving 1/4 cup.
- Add shredded red cabbage to the skillet and sauté for 3 minutes in the reserved bacon fat.
- Add caraway seed, sugar, cooked bacon, and sherry to the cabbage.
- Cover and simmer for 15 minutes or until the cabbage is tender.
- Arrange cabbage on a serving platter.
- Slice the roasted pork loin and serve on top of the cabbage.
- Garnish with sprigs of parsley and thin celery strips or French-cut green beans.
Tips & Substitutions
For extra flavor, consider marinating the pork loin overnight with the spices. If you don't have caraway seeds, cumin is a great substitute. To enhance the dish, try adding sliced apples to the cabbage while sautéing for a sweet contrast. This recipe pairs beautifully with American recipes that feature rich, savory elements, like Vivian'S Baked Beans.
Serving Suggestions
Serve the sliced pork loin over the sautéed red cabbage for a vibrant plate. This dish pairs well with thin celery strips or French-cut green beans for added crunch. You might also consider a side of mashed potatoes or a light salad for a complete meal. For a comforting variation, check out Ham Stroganoff as a side dish.
Storage & Reheating
Leftover roast pork loin can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork and warm it gently in a skillet over low heat, adding a splash of broth or water to keep it moist. The cabbage can be reheated in the microwave or on the stovetop.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork Loin And Red Cabbage contains roughly 2464 calories, with 40g protein, 3g carbohydrates, and 258g fat. It is an excellent source of protein (79% of the Daily Value), and a good source of vitamin C and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use a pork shoulder or tenderloin as alternatives. Just adjust the cooking time accordingly; the shoulder may take longer due to its size and fat content, while tenderloin cooks faster. Always ensure the internal temperature reaches at least 145°F (63°C) for safe consumption.
How can I make this dish ahead of time?
You can prepare the cabbage and roast the pork a day in advance. Store them separately in the refrigerator. Reheat the pork in the oven at a low temperature while warming the cabbage on the stovetop before serving. This allows the flavors to meld and makes for an easy meal when you're pressed for time.
What can I serve as a beverage with this meal?
A light red wine, such as Pinot Noir or a fruity Riesling, would complement the flavors of the roasted pork and red cabbage nicely. If you prefer non-alcoholic options, consider serving a sparkling apple cider or a refreshing herbal iced tea to balance the savory richness of the dish.
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).