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One of the best things about winter is the multitude of comfort dishes so welcome this time of year.
My soup and stew pots have a permanent home on my cooktop and I can’t wait for the weekend to start to make delicious stove-top and oven-braised dishes.
Pork has somehow managed to stay on the affordable side of the grocery list.
My recipe this week features boneless pork loin braised in the oven along with cabbage, onion, bacon and apples.
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This braise gets a flavour boost with the addition of apple cider vinegar.
Pork loin is fairly lean so it’s important not to overcook it. Savoy cabbage is key in the recipe since it’s a less dense cabbage and cooks more quickly.
Serve this over homemade dumplings or mashed potatoes.
Braised Pork Loin with Cabbage and Apple
(Serves 6 – 8)
1 – 3 lb. (1.5 kg) boneless pork loin cut into 4 pieces
2 tbsp. (25 ml) vegetable oil
3 strips bacon, diced
1 large onion, diced
1 small head of savoy cabbage, halved, cored and cut into 1-inch slabs
1 green apple, cored and sliced
1 c. (250 ml) chicken stock
1/3 c. (75 ml) apple cider vinegar
Salt and pepper to taste
Chopped parsley for garnish
Directions:
1. Season the pork lightly with salt and pepper.
2. Heat 1 Tbsp. (15 ml) of the vegetable oil in a heavy, ovenproof Dutch oven or cocotte over medium/high heat.
3. Brown half of the pork on both sides and remove to a plate.
4. Add remaining oil to the pot and brown remaining pork. Remove to the plate.
5. Add the bacon to the pot and cook until golden and starting to crisp.
6. Add the onion and cook until soft. Turn heat off.
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7. Preheat oven to 350 F. (180C)
8. Return the pork pieces to the pot.
9. Scatter the cabbage and apples over top.
10. Pour the chicken stock over top followed by the cider vinegar.
11. Season lightly with salt and pepper.
12. Cover and cook in the oven for about 60 to 70 minutes. (Part way through the cooking time check that the dish is at a gentle simmer, if the dish is “boiling” reduce the heat by 25 degrees) The pork and cabbage will be very tender. Let rest covered, for about 10 minutes.
13. Cut pork into smaller pieces if desired and serve over mashed potatoes or homemade dumplings.
14. Garnish with parsley to serve.
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