Roast Pork With Cabbage And Caraway Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tsp: Caraway seeds, crushed in a mortar witha pestle
2 large: Cloves garlic, minced, divided
2 tsp: Salt,
1 tsp: Ground pepper,
3 lbs: Boneless double-loin center-cut pork roast *,
3 tbsp: Olive oil, divided
1 large: Onion, sliced
4: Carrots, peeled and diagonally sliced
2: Bay leaves,
2 1/2 lbs: Green cabbage, (1 head), quartered, cored and sliced, divided
1 can: Beer, 12 ounces
2 tbsp: Light unsulfured molasses,
1/2 cup: Canned beef broth,
Directions:
* This is made by tying two boneless pork loins together. If you cant
find one, ask your butcher to prepare it for you.
Combine 2 teaspoons of the crushed caraway seeds, the garlic, salt and
pepper in a bowl. Place the pork in a glass baking dish and rub with the
spice mixture. Cover and chill for up to 24 hours.
Preheat the oven to 350F. Heat 1 tablespoon of the oil in a large skillet
over medium-high heat. Add the onion, carrots, bay leaves and 1 teaspoon
of the caraway. Saute for about 8 minutes or until the vegetables are
softened. Transfer to a roasting pan. Heat 1/2 tablespoon of the oil in
the same pan over high heat. Add half of the cabbage and 1/2 teaspoon of
the caraway; saute for about 4 minutes or until the cabbage begins to wilt.
Repeat with another 1/2 tablespoon of the oil, the remaining cabbage and
1/2 teaspoon of the caraway. Add all of the wilted cabbage mixture to the
onion mixture and mix to blend. Season with salt and pepper.
Heat the remaining tablespoon of the oil in the same skillet over high
heat. Add the pork, and brown on all sides, about 10 minutes. Set the
pork atop the vegetables in the roasting pan. Add the beer and molasses to
the skillet and bring to a boil, scraping up all of the browned bits in the
bottom of the pan. Pour over the vegetables. Add the broth.
Roast the pork and vegetables for 45 minutes. Turn the pork over and
continue roasting until a thermometer inserted into the thickest part
registers 145F, about 45 minutes. Place the pork on a cutting board or
work surface. Discard the bay leaves. Use a slotted spoon to place the
vegetables on a serving platter. Slice the pork and place on top of the
vegetables. Transfer the cooking juices to a small saucepan and boil for 5
minutes, then spoon over the pork.
Makes 6 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [Bon Appetit; March 1995]
Posted by Fred Peters.
Source from luhu.jp
find one, ask your butcher to prepare it for you.
Combine 2 teaspoons of the crushed caraway seeds, the garlic, salt and
pepper in a bowl. Place the pork in a glass baking dish and rub with the
spice mixture. Cover and chill for up to 24 hours.
Preheat the oven to 350F. Heat 1 tablespoon of the oil in a large skillet
over medium-high heat. Add the onion, carrots, bay leaves and 1 teaspoon
of the caraway. Saute for about 8 minutes or until the vegetables are
softened. Transfer to a roasting pan. Heat 1/2 tablespoon of the oil in
the same pan over high heat. Add half of the cabbage and 1/2 teaspoon of
the caraway; saute for about 4 minutes or until the cabbage begins to wilt.
Repeat with another 1/2 tablespoon of the oil, the remaining cabbage and
1/2 teaspoon of the caraway. Add all of the wilted cabbage mixture to the
onion mixture and mix to blend. Season with salt and pepper.
Heat the remaining tablespoon of the oil in the same skillet over high
heat. Add the pork, and brown on all sides, about 10 minutes. Set the
pork atop the vegetables in the roasting pan. Add the beer and molasses to
the skillet and bring to a boil, scraping up all of the browned bits in the
bottom of the pan. Pour over the vegetables. Add the broth.
Roast the pork and vegetables for 45 minutes. Turn the pork over and
continue roasting until a thermometer inserted into the thickest part
registers 145F, about 45 minutes. Place the pork on a cutting board or
work surface. Discard the bay leaves. Use a slotted spoon to place the
vegetables on a serving platter. Slice the pork and place on top of the
vegetables. Transfer the cooking juices to a small saucepan and boil for 5
minutes, then spoon over the pork.
Makes 6 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [Bon Appetit; March 1995]
Posted by Fred Peters.
Source from luhu.jp