Spiced Pork and Cabbage

1. 1

   Preheat the oven to 425 degrees F. Combine the rice, raisins and 2 cups water in a medium saucepan.

2. 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.

3. 3

   Remove from the heat and let stand, covered, until ready to serve.

4. 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.

5. 5

   Spread in a single layer, leaving some room in the middle for the pork.

6. 6

   Rub the pork with 1/2 teaspoon salt and the remaining 1 teaspoon curry powder.

7. 7

   Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat.

8. 8

   Add the pork and brown on all sides, about 5 minutes total.

9. 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.

10. 10

    Transfer the pork to a cutting board and let rest 2 minutes, then slice.

11. 11

    Serve with the vegetables and rice.

12. 12

    Season with pepper.

13. 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

14. 14

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.