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.
Recipe from Ladies' Home Journal
2 1/2 pounds red and yellow onions, cut into 1/2-inch-thick wedges
1 1 pound piece red cabbage, cut crosswise into 1/2-inch-thick slices, separated
10 garlic cloves (6 whole cloves and 4 coarsely chopped)
3 tablespoons olive oil
5 slices firm white sandwich bread
2 tablespoons coarsely chopped fresh sage, plus fresh leaves for garnish
1 3 pound center-cut boneless pork loin with thin layer of fat
1/4 cup Dijon mustard, plus additional to serve on the side
2 pounds apples (Granny Smith, Rome, or Empire), halved, cored, and halves cut into thirds
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.
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.
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