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1
Preheat the oven to 425 degrees F. Combine the rice, raisins and 2 cups water in a medium saucepan.
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2
Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
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3
Remove from the heat and let stand, covered, until ready to serve.
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4
Meanwhile, toss the cabbage, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon curry powder and 3/4 teaspoon salt on a rimmed baking sheet.
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5
Spread in a single layer, leaving some room in the middle for the pork.
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6
Rub the pork with 1/2 teaspoon salt and the remaining 1 teaspoon curry powder.
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7
Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat.
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8
Add the pork and brown on all sides, about 5 minutes total.
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9
Add the pork to the baking sheet with the cabbage, transfer to the oven and roast until the cabbage is tender and a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes.
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10
Transfer the pork to a cutting board and let rest 2 minutes, then slice.
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11
Serve with the vegetables and rice.
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12
Season with pepper.
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13
Per serving: Calories 462; Fat 11 g (Saturated 2 g); Cholesterol 79 mg; Sodium 450 mg; Carbohydrate 55 g; Fiber 5 g; Protein 34 g
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14
Photograph by Christopher Testani
