- 4 ounces lean bacon, cut into 1/2 -inch pieces
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless pork loin roast
- Salt and freshly ground pepper
- 1/2 cup Reduced Cider
- 2 firm red apples, such as Winesap, cored and cut crosswise into 1/2 -inch-thick rings
- 1 medium onion, coarsely chopped
- 3/4 pound Napa cabbage, sliced crosswise 1/2 inch thick (4 cups)
- 2 teaspoons cider vinegar
- 1 teaspoon thyme leaves
- Preheat the oven to 350°. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
- Add 1 tablespoon of the oil to the casserole. Season the pork with salt and pepper and add the roast to the casserole, fat side down. Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
- Transfer the casserole to the oven and roast the pork for 15 minutes. Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
- Increase the oven temperature to 425°. Dip the apple rings in the juices in the casserole and arrange on a baking sheet. Roast the rings for about 10 minutes, or until browned on the bottom. Turn the apples and roast for 5 minutes longer, or until well glazed.
- Meanwhile, add the remaining 1 tablespoon of oil to the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes. Add the cabbage, vinegar, thyme and the remaining 1/4 cup of Reduced Cider, and cook over moderately high heat, stirring, until the cabbage is wilted and the pan juices have reduced to a glaze, about 4 minutes. Season with salt and pepper. Slice the pork roast and serve with the apple rings and glazed cabbage.
A Pinot Gris from France or Riesling from Germany.
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