Roast pork with cabbage and caraway

6 servings

Ingredients

Quantity Ingredient
4 teaspoons Caraway seeds, crushed in a mortar witha pestle
2 larges Cloves garlic, minced, divided
2 teaspoons Salt
1 teaspoon Ground pepper
3 pounds Boneless double-loin center-cut pork roast *
3 tablespoons Olive oil, divided
1 large Onion, sliced
4 Carrots, peeled and diagonally sliced
2 Bay leaves
2½ pounds Green cabbage (1 head), quartered, cored and
Sliced, divided
1 can Beer (12 ounces)
2 tablespoons Light unsulfured molasses
½ cup Canned beef broth

Directions

* This is made by tying two boneless pork loins together. If you can't 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 ½ tablespoon of the oil in the same pan over high heat. Add half of the cabbage and ½ teaspoon of the caraway; saute for about 4 minutes or until the cabbage begins to wilt. Repeat with another ½ tablespoon of the oil, the remaining cabbage and ½ 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.

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