Pork Roast with Red Cabbage, Apples, and Potatoes



6 servings



2 tbsp. vegetable oil
3 lbs. boneless pork loin
1 md. yellow onion, finely chopped
2 lbs. red cabbage, thinly sliced
2 lbs. sm. new potatoes, peeled and quartered
3 md. tart green apples, peeled, cored and thinly sliced
2 tbsp. dark brown sugar
1 tsp. salt
1/4 tsp. black pepper
1 cup white wine
1 tbsp. red wine vinegar


Preheat the oven to 375°F. Heat the oil in an 8-quart flameproof casserole over moderate heat for 1 minute. Add the pork and brown on all sides, about 10 minutes. Remove the pork and set aside.

Add the onion to the casserole and saute, stirring occasionally, until soft. Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar, and bring to a simmer, then return the pork to the casserole.

Transfer the casserole to the oven. Bake, uncovered, stirring the cabbage mixture and turning the pork occasionally, about 1-1/2 hours or until a meat thermometer inserted in the center of the thickest part of the pork reads 155°F.

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