Braised Pork Loin with Apple Cabbage and Roasted Root Vegetables

Name: Braised Pork Loin with Apple Cabbage and Roasted Root Vegetables
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 3 servings
Cuisine: Hungarian
Ingredients: 1.5 pound pork loin (trimmed); 1 teaspoon kosher salt (divided); 0.5 teaspoon black pepper (ground, divided); 3 tablespoon olive oil; 1 head green cabbage (cored and thinly sliced); 1 yellow onion (medium, thinly sliced); 1 apple (cored, peeled, and sliced); 0.25 cup apple cider vinegar; 0.25 cup chicken broth; 1 teaspoon brown sugar; 0.5 teaspoon caraway seeds; 2 carrots (large, peeled, cut into 1-inch pieces); 1 parsnip (large, peeled, cut into 1-inch pieces); 1 sweet potato (medium, peeled, cut into 1-inch cubes)

Tender pork loin simmered with sweet and tangy braised cabbage and apples, served alongside earthy roasted root vegetables for a complete, comforting, and gluten-free Hungarian-inspired meal.

Prep: 25 min
Cook: 1 hr 15 min
Total: 1 hr 40 min
Servings: 3
Cuisine: Hungarian
Difficulty: Easy
Cost: $5.08/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound pork loin (trimmed)
1 teaspoon kosher salt (divided)
0.5 teaspoon black pepper (ground, divided)
3 tablespoon olive oil
1 head green cabbage (cored and thinly sliced)
1 yellow onion (medium, thinly sliced)
1 apple (cored, peeled, and sliced)
0.25 cup apple cider vinegar
0.25 cup chicken broth
1 teaspoon brown sugar
0.5 teaspoon caraway seeds
2 carrots (large, peeled, cut into 1-inch pieces)
1 parsnip (large, peeled, cut into 1-inch pieces)
1 sweet potato (medium, peeled, cut into 1-inch cubes)

Instructions

Preheat oven to 400°F (200°C).
For the Pork Loin: Season the 1 1/2 pounds pork loin with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in an oven-safe Dutch oven or large skillet over medium-high heat. Sear the pork loin on all sides until nicely browned, about 3-4 minutes per side. Remove pork from the pan and set aside.
For the Apple Cabbage: Add 1 head thinly sliced green cabbage and 1 thinly sliced yellow onion to the same Dutch oven/skillet. Sauté over medium heat, stirring occasionally, until softened, about 8-10 minutes. Stir in 1 sliced apple, 1/4 cup apple cider vinegar, 1/4 cup chicken broth, 1 teaspoon brown sugar, and 1/2 teaspoon caraway seeds. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Nestle the seared pork loin into the center of the cabbage mixture. Cover the Dutch oven or skillet (if using a skillet, cover tightly with foil) and bake for 30 minutes.
For the Roasted Root Vegetables: While the pork and cabbage bake, combine 2 cut carrots, 1 cut parsnip, and 1 cubed sweet potato on a large baking sheet. Drizzle with 2 tablespoons olive oil and season with a pinch of kosher salt and black pepper. Toss to coat evenly.
After the pork has baked for 30 minutes, uncover it and add the baking sheet of root vegetables to the oven. Continue to bake for another 30-40 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized. Flip vegetables halfway through cooking.
Remove pork loin from oven and let rest on a cutting board for 5-10 minutes before slicing. Serve the sliced pork loin with a generous portion of the braised apple cabbage and roasted root vegetables.

Notes

For best flavor, choose a firm, slightly tart apple like Granny Smith or Honeycrisp for the cabbage. Leftovers can be stored in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 683
Protein: 49.7 g
Carbohydrates: 59.1 g
Fat: 32.2 g
Fiber: 15.5 g
Sodium: 1496 mg
Saturated Fat: 9.1 g
Sugar: 30.1 g
Cholesterol: 111 mg