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1
Heat oven to 350 degrees.
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2
Season the pork loin on all sides with the salt and pepper to your own tastes.
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3
In a large skillet, heat the olive oil over medium-high heat.
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4
When hot and shimmering add the pork loin to the oil and sear on all sides.
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5
When dark brown on all sides, place the pork loin in aluminum foil.
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6
In the remains of the hot oil, add the onions, sage, and season with more salt and pepper to taste.
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7
While the onions are sauteing, smear the horseradish sauce and mustard on the surface.
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8
Add the diced tomatoes to the onions and cook until the tomatoes and onions both soften to roughly the same amount.
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9
Pour the onion/tomato mixture over the top of the pork in its foil wrapping and crimp it up along the sides.
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10
Place in the oven for 45 minutes.
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11
Meanwhile, in a large pot of boiling water, place the quartered cabbage.
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12
Season with salt and pepper to taste as well as add the paprika and cumin seeds, sprinkled over the top.
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13
Place a lid on the pod and steam/boil the cabbage until soft over medium-low heat (about 45 minutes).
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14
Remove the loin from the oven and let it sit for at least 15 minutes before carving.
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15
Just before carving the pork loin, melt the butter (in 3-4 batches) in the skillet and saute both sides of the slices of bread, effectively creating pre-buttered toast.
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16
Serve the sliced pork loin with healthy spoonfuls of the onions and tomato along with the cabbage and toast.
