Pork Loin With Cabbage and Horseradish
"This is my first attempt at a pork loin recipe for my weight-loss regimen."
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 medium entree
- Serves:
- 4
ingredients
- 2 tablespoons olive oil
- 1 3⁄4 lbs pork loin
- salt and black pepper
- 1 tablespoon horseradish sauce
- 1 tablespoon mustard
- 3⁄4 lb sweet onion (diced, approximately 2, medium onions)
- 1 1⁄2 teaspoons ground sage
- 2⁄3 lb tomatoes (diced, approximately 2, medium tomatoes)
- 1 1⁄2 lbs green cabbage (quartered, approximately 1 large cabbage)
- 1⁄4 teaspoon paprika
- 1 teaspoon cumin seed
- 8 slices whole wheat bread
- 6 tablespoons butter
directions
- Heat oven to 350 degrees.
- Season the pork loin on all sides with the salt and pepper to your own tastes.
- In a large skillet, heat the olive oil over medium-high heat. When hot and shimmering add the pork loin to the oil and sear on all sides.
- When dark brown on all sides, place the pork loin in aluminum foil.
- In the remains of the hot oil, add the onions, sage, and season with more salt and pepper to taste.
- While the onions are sauteing, smear the horseradish sauce and mustard on the surface.
- Add the diced tomatoes to the onions and cook until the tomatoes and onions both soften to roughly the same amount. Pour the onion/tomato mixture over the top of the pork in its foil wrapping and crimp it up along the sides. Place in the oven for 45 minutes.
- Meanwhile, in a large pot of boiling water, place the quartered cabbage. Season with salt and pepper to taste as well as add the paprika and cumin seeds, sprinkled over the top. Place a lid on the pod and steam/boil the cabbage until soft over medium-low heat (about 45 minutes).
- Remove the loin from the oven and let it sit for at least 15 minutes before carving.
- Just before carving the pork loin, melt the butter (in 3-4 batches) in the skillet and saute both sides of the slices of bread, effectively creating pre-buttered toast.
- Serve the sliced pork loin with healthy spoonfuls of the onions and tomato along with the cabbage and toast.
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RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.
