Roast Pork Loin with Braised Red Cabbage
~ adapted from Emeril Lagasse ~
Preheat oven to 400°F.
In a heavy pot or Dutch oven, sauté 2 cups sliced red onion in 3 tablespoons unsalted butter.
Add 1 1/2 to 2 pounds red cabbage
and 2 thinly sliced or shredded Granny Smith apples. After 8 to 10 minutes, add 1 cup chicken stock, 1/2 cup apple cider, 1/4 cup red wine vinegar, and 3 tablespoons brown sugar.
In a cheesecloth, bundle together 1 teaspoon juniper berries, 2 cloves,
2 bay leaves, and 1 cinnamon stick. Add the bundle to the cabbage pot, plus 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, bring to a boil, turn down to medium-low heat. Cover, continue to cook for 20 to 25 minutes, stirring occasionally.
On all sides and ends, rub a 2 – 3 pound pork loin with German brown mustard and chopped fresh herbs of rosemary and thyme. Follow with salt and pepper.
Roast uncovered for 35 to 40 minutes or when a meat thermometer inserted reads 140 to 145ºF. Serve with red cabbage on the side. This is a nice holiday meal.
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