Cider-Glazed Pork Roast With Apples and Cabbage

Name: Cider-Glazed Pork Roast With Apples and Cabbage
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 4 ounces lean bacon, cut into 1/2 -inch pieces; 2 tablespoons vegetable oil; 1 1/2 lbs boneless pork loin roast; salt & freshly ground black pepper; 1/2 cup reduced cider; 2 firm red apples, such as Winesap, cored and cut crosswise into 1/2 -inch-thick rings; 1 medium onion, coarsely chopped; 3/4 lb napa cabbage, sliced crosswise 1/2 inch thick (4 cups); 2 teaspoons cider vinegar; 1 teaspoon thyme leaves

Submitted by dicentra

"Food & Wine. Wine: Alsace Pinot Gris or the 1996 Riesling Spätlese from Germany."

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 4

ingredients

4 ounces lean bacon, cut into 1/2 -inch pieces
2 tablespoons vegetable oil
1 ¹⁄₂ lbs boneless pork loin roast
salt & freshly ground black pepper
¹⁄₂ cup reduced cider
2 firm red apples, such as Winesap, cored and cut crosswise into 1/2 -inch-thick rings
1 medium onion, coarsely chopped
³⁄₄ lb napa cabbage, sliced crosswise 1/2 inch thick (4 cups)
2 teaspoons cider vinegar
1 teaspoon thyme leaves

directions

Preheat the oven to 350°. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
Add 1 tablespoon of the oil to the casserole. Season the pork with salt and pepper and add the roast to the casserole, fat side down.
Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
Transfer the casserole to the oven and roast the pork for 15 minutes. Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°.
Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
Increase the oven temperature to 425°. Dip the apple rings in the juices in the casserole and arrange on a baking sheet.
Roast the rings for about 10 minutes, or until browned on the bottom. Turn the apples and roast for 5 minutes longer, or until well glazed.
Meanwhile, add the remaining 1 tablespoon of oil to the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes.
Add the cabbage, vinegar, thyme and the remaining 1/4 cup of Reduced Cider, and cook over moderately high heat, stirring, until the cabbage is wilted and the pan juices have reduced to a glaze, about 4 minutes.
Season with salt and pepper. Slice the pork roast and serve with the apple rings and glazed cabbage.

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RECIPE SUBMITTED BY

dicentra

My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. 4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. 3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= />

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