Roasted Loin Of Pork With Braised Red Cabbage And Port Wine Sauce Recipes

ROAST PORK WITH CABBAGE AND POTATOES

Steps:

• Preheat oven to 350 degrees.
• Crush the caraway seeds in a blender or coffee grinder.
• Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 5 minutes. Put the vegetables in the bottom of a roasting pan.
• Add 1 T oil, the cabbage and another 1 t. caraway seeds to the skillet. Saute for 5 minutes and add to the roasting pan.
• Combine remaining caraway seeds, garlic, salt and pepper. Rub the pork roast with the mix. Then heat the rest of the olive oil and brown the pork roast on all sides. Put it on top of the vegetables in the roasting pan.
• Add the broth and molasses to the skillet. Scrape the bottom of the skillet to deglaze it. Pour the liquid over the pork roast and vegetables. Season with salt and pepper to taste.
• Roast uncovered in the oven for 45 minutes. Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered.
• Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. If not put it back in the oven a little longer.
• Let rest for 10 minutes before slicing.

PORK TENDERLOIN WITH ROASTED CABBAGE

Steps:

• Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
• Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
• Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
• Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PORK WITH BRAISED RED CABBAGE & PEARS

Steps:

• Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
• Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

SLOW-COOKED PORK & RED CABBAGE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
• Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
• Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
• Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

BRAISED CABBAGE WITH PORK

Steps:

• Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
• Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
• Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.

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

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.