Best 2 Pork Loin And Cabbage Recipes

Pork loin and cabbage is a classic comfort food dish that is enjoyed by people of all ages. It is a hearty and flavorful meal that is perfect for a weeknight dinner or a special occasion. There are many different ways to make pork loin and cabbage, but the most popular methods involve braising or roasting the pork loin with cabbage, onions, and other vegetables. The result is a tender and juicy pork loin that is surrounded by a flavorful broth and tender vegetables. This dish is often served with mashed potatoes, rice, or noodles.

This article provides three delicious recipes for pork loin and cabbage. The first recipe is for a classic braised pork loin and cabbage dish. The second recipe is for a roasted pork loin and cabbage dish with a tangy mustard sauce. The third recipe is for a pork loin and cabbage stir-fry. Each recipe includes step-by-step instructions and a list of ingredients. Whether you are a beginner cook or an experienced chef, you are sure to find a recipe in this article that you will enjoy. So grab your apron and get ready to cook up a delicious pork loin and cabbage dish tonight!

Here are our top 2 tried and tested recipes!

PORK LOIN AND CABBAGE

Pork Loin and Cabbage image

Pork loin chops cooked in a skillet with cabbage. My kids love this recipe!

Provided by DEADEA6

Categories Meat and Poultry Recipes Pork

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
8 boneless pork loin chops
salt and pepper to taste
1 small head cabbage, chopped
seasoned salt
2 tablespoons Worcestershire sauce

Steps:

Heat the oil in a skillet over medium heat. Season the pork chops with salt and pepper, and brown on both sides in the skillet. Place the cabbage on top of the chops, and sprinkle with seasoned salt and Worcestershire sauce. Cover skillet and cook 15 minutes.
Uncover skillet, place chops on top of the cabbage, and continue cooking 15 minutes, or until pork chops are done.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 6 g, Cholesterol 40.9 mg, Fat 15.7 g, Fiber 2.2 g, Protein 11.7 g, SaturatedFat 5.2 g, Sodium 112.9 mg, Sugar 3.3 g

ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE

ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE image

Categories Pork Roast

Yield 6-8 servings

Number Of Ingredients 27

Ingredients

for Port Wine Sauce:
1 tablespoon (1/2 ounce) unsalted butter
2 large shallots, trimmed, peeled, and chopped (2 tablespoons)
1/4 cup balsamic vinegar
1 cup ruby port
1 cup Brown Veal Stock
For pork loin:
Kosher salt
3 tablespoons granulated sugar
2 tablespoons cracked black peppercorns
1 tablespoons dried thyme
4 whole cloves
4 whole allspice, cracked
1 bay leaf
1 center-cut pork loin, rib bones left in (2 1/2 to 3 pounds)
1 head (1 pound) red cabbage, cored, split and cut into 1/4-inch slices
Freshly cracked black pepper
1 large onion (12 ounces), peeled and cut into1/2-inch-thick round slices
1 tablespoon vegetable oil
1 large garlic clove, peeled and chopped(1 teaspoon)
1/4 cup balsamic vinegar
8 fresh sage leaves, chopped fine
1 tablespoon drained capers
Prepare the Port Wine Sauce. In a small saucepan, over medium-high heat, melt the butter. Sauté the shallots until wilted, about 5 minutes. Pour in 1/4 cup balsamic vinegar and cook until completely absorbed, about 2 to 3 minutes. Add the port and cook until 1/2 cup remains, about 5 to 10 minutes. Add the stock and cook until the sauce begins to thicken, about 5 to 10 minutes. Strain the sauce through a fine-mesh strainer into a double boiler and keep warm.
Brine the pork:
Crack the allspice. In a kettle bring water to a boil and add allspice, salt, sugar, 2 tablespoons pepper, thyme, cloves, and bay leaf and simmer 15 minutes. Cool brine in bowl large enough to hold brine and pork. Chill brine for 2 hours.
Add pork, making sure it is completely covered with brine. Marinate, covered and chilled, at least 2 days or up to three.

Steps:

In a large stockpot, bring approximately 4 quarts of water to a boil and add 1 tablespoon of kosher salt. Fill a large mixing bowl with ice water. Blanch the red cabbage for about 30 seconds in a strainer in the large stockpot. After blanching, plunge the strainer containing the cabbage in the ice water for about 30 seconds. Dry the cabbage with a towel and reserve. Preheat the oven to 400 degrees. Season the pork lightly with black pepper.In a large cast-iron skillet, over medium-high heat, brown the pork loin on all sides, about 10 to 15 minutes. When properly browned, remove the pork loin to a platter and reserve. Distribute the onion slices on the bottom of the cast-iron skillet and place the browned pork loin on top. Transfer to the oven and roast until the internal temperature of the pork is 150 degrees, about 20 to 25 minutes. Remove the cast-iron skillet from the oven, transfer the pork loin from the skillet to a platter and let it rest in a warm spot. Scrape the bottom of the skillet to loosen any browned particles. Remove any burned onions. Sauté remaining onions over medium heat until caramelized, about 10 minutes, remove from the pan and reserve. In a large sauté pan, over high heat, preheat the vegetable oil. Add the garlic and blanched cabbage. Sauté until the cabbage is thoroughly heated through, but still crisp, about 4 to 5 minutes. Add the 1/4 cup balsamic vinegar and the caramelized onions from the cast-iron skillet, stir briefly, add the sage and capers, and season with kosher salt and black pepper to taste. Remove from the heat and keep warm. To serve, cut the pork loin into 1/2-inch-to-2-inch-thick slices with one bone in each slice. Place the cooked cabbage on a large warm platter. Arrange the slices of pork on the cabbage, ladle the sauce over, and serve immediately.

Tips:

Choose the right cut of pork loin: Look for a loin roast that is boneless and has a good amount of marbling. This will ensure that the pork is tender and flavorful.
Sear the pork loin before roasting: Searing the pork loin in a hot skillet before roasting it will help to create a flavorful crust and lock in the juices.
Use a flavorful marinade or rub: Marinating or rubbing the pork loin with a mixture of herbs, spices, and oil will help to infuse it with flavor.
Roast the pork loin at a high temperature: Roasting the pork loin at a high temperature (400 degrees Fahrenheit or higher) will help to create a crispy crust and juicy interior.
Let the pork loin rest before slicing: After roasting, let the pork loin rest for 10-15 minutes before slicing. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Serve the pork loin with your favorite sides: Pork loin is a versatile dish that can be served with a variety of sides. Some popular options include roasted potatoes, mashed potatoes, green beans, and applesauce.

Conclusion:

Pork loin and cabbage is a classic combination that is both delicious and easy to make. By following these tips, you can create a flavorful and juicy pork loin roast that will be the star of your next meal.