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.

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    2 1/2  pounds 
    red and yellow onions, cut into 1/2-inch-thick wedges
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    1  1  pound piece 
    red cabbage, cut crosswise into 1/2-inch-thick slices, separated
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    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  pound 
    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

Toss onions, cabbage, whole garlic cloves, and 2 tablespoons oil together in a large heavy roasting pan; season with salt.
Tear bread and pulse in a food processor or blender with chopped garlic and sage until coarsely ground. Season with salt and pepper.
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.
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.
Transfer pork in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.
Meanwhile, transfer onion mixture to a bowl and stir in vinegar; salt and pepper to taste.
Serve pork slices over onion mixture and garnish with fresh sage. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 775, Fat, total (g) 38, chol. (mg) 153, sat. fat (g) 11, carb. (g) 57, fiber (g) 9, pro. (g) 53, sodium (mg) 533, Percent Daily Values are based on a 2,000 calorie diet
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