Roast Pork Loin with Red Cabbage, Apples, and Onions
Bread crumbs and a mustard rub coat the pork in this recipe. Serve it in the fall for a hearty dinner.
Prep Time:
25 mins
Total Time:
2 hrs 10 mins
Servings:
6 servings
Ingredients
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2-1/2 pounds red and yellow onions, cut into 1/2-inch-thick wedges
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1 piece (1 lb.) red cabbage, cut crosswise into 1/2-inch-thick slices, separated
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10 garlic cloves (6 whole cloves and 4 coarsely chopped)
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3 tablespoons olive oil
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5 slices firm white sandwich bread
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2 tablespoons coarsely chopped fresh sage, plus fresh leaves for garnish
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1 (3 lbs.) center-cut boneless pork loin with thin layer of fat
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1/4 cup Dijon mustard, plus additional to serve on the side
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2 pounds apples (Granny Smith, Rome, or Empire), halved, cored, and halves cut into thirds
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1 tablespoon cider vinegar or to taste
Directions
1.
Toss onions, cabbage, whole garlic cloves, and 2 tablespoons oil together in a large heavy roasting pan; season with salt.
2.
Tear bread and pulse in a food processor or blender with chopped garlic and sage until coarsely ground. Season with salt and pepper.
3.
Preheat oven to 450 degree F. Rinse and pat pork dry; season with salt and pepper. heat a large skillet with remaining 1 tablespoon oil over moderately high heat and brown pork on all sides, about 5 minutes. Place pork, fat side up, in center of roasting pan over onion mixture; spread mustard over top of pork. Sprinkle bread crumb mixture over mustard, pressing to adhere.
4.
Roast pork 20 minutes. Reduce oven temperature to 400 degree F; add apples to pan and roast 1 to 1-1/4 hours more, until an instant-read thermometer inserted in center of pork registers 145 degree F, tenting with foil if browning too quickly.
5.
Transfer pork in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.
6.
Meanwhile, transfer onion mixture to a bowl and stir in vinegar; salt and pepper to taste.
7.
Serve pork slices over onion mixture and garnish with fresh sage. Makes 6 servings.
Nutrition information
Calories 775, Total Fat 37.5 g, Saturated Fat 11 g, Cholesterol 153 mg, Sodium 533 mg, Carbohydrate 57 g, Fiber 9 g, Protein 53 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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