Roast Pork Loin with Braised Red Cabbage Recipe

Name: Roast Pork Loin with Braised Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 cups sliced red onion; 1 1/2 to 2 pounds red cabbage, shredded; 2 Granny Smith apples, peeled and shredded; 1 cup chicken stock; 1/2 cup apple cider; 1/4 cup red wine vinegar; 3 tablespoons brown sugar; 1 teaspoon juniper berries; 2 cloves; 2 bay leaves; 1 cinnamon stick; 3 teaspoons salt, divided; 2 teaspoons freshly ground black pepper, divided; 1 (2 to 3-pound) pork loin; 1/4 cup coarse-ground German brown mustard; 1/4 cup chopped fresh herbs, such as rosemary and thyme

Servings: persons

3 tablespoons unsalted butter
2 cups sliced red onion
1 1/2 to 2 pounds red cabbage, shredded
2 Granny Smith apples, peeled and shredded
1 cup chicken stock
1/2 cup apple cider
1/4 cup red wine vinegar
3 tablespoons brown sugar
1 teaspoon juniper berries
2 cloves
2 bay leaves
1 cinnamon stick
3 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1 (2 to 3-pound) pork loin
1/4 cup coarse-ground German brown mustard
1/4 cup chopped fresh herbs, such as rosemary and thyme

1
Preheat oven to 400 degrees F.
2
Melt butter in a medium-sized Dutch oven.
3
When the bubbles subside, add the red onions and saute until translucent and tender, about 3 to 5 minutes.
4
Add the shredded cabbage and apples and cook over medium heat for another 8 to 10 minutes.
5
Add the chicken stock, apple cider, red wine vinegar, and brown sugar.
6
Place all of the spices on a piece of cheesecloth and tie the ends together to make a bundle.
7
Add the spice bundle, 1 teaspoon of the salt, and 1 teaspoon of the pepper to the pot and stir to combine.
8
Bring the liquid to a boil, reduce heat to medium low, cover the Dutch oven with a lid or aluminum foil and cook, stirring occasionally, until just tender, 20 to 25 minutes.
9
Rub the pork loin with the mustard and chopped herbs; season with the remaining salt and pepper.
10
Roast in the oven until a thermometer inserted into the thickest part of the roast registers 140 to 145 degrees F on an instant-read thermometer, usually 35 to 40 minutes.
11
Allow the roast to rest for 10 minutes before slicing.
12
Slice the roast crosswise against the grain into thin slices and serve with the red cabbage.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 cups sliced red onion, 1 1/2 to 2 pounds red cabbage, shredded, 2 Granny Smith apples, peeled and shredded, and more.

Yes, Roast Pork Loin with Braised Red Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork Loin with Braised Red Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions