Roast pork with red cabbage, apples, and pota
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 3 | pounds | Boneless pork loin |
| 1 | medium | Yellow onion; finely chopped |
| 2 | pounds | Thinly sliced red cabbage |
| 2 | pounds | Small new potatoes |
| 3 | mediums | Tart green apples |
| 2 | tablespoons | Dark brown sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | cup | White wine |
| 1 | tablespoon | Red wine vinegar |
Directions
Chop the cabbage finely (you will need about 4 cups) and the onion. Peel and quarter the potatoes; peel, core and thinly slice the apples. Preheat the oven to 375 degrees. Heat the oil in an 8-quart flameproof casserole over moderate heat for 1 minute. Add the pork and brown on all sides -- about 10 minutes. Remove the pork and set aside. Add the onion to the casserole and saute, stirring occasionally, until soft -- about 5 minutes.
Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar, and bring to a simmer, then return the pork to the casserole.
Transfer the casserole to the oven. Bake, uncovered, stirring the cabbage mixture and turning the pork occasionally, about 1½ hours or until a meat thermometer inserted in the center of the thickest part of the pork reads 155 degrees. This recipe serves 6.
Content per Serving: calories - 666; protein - 51g; carbohydrates - 49g; total fat - 27g; sodium - 508mg; cholesterol - 150mg.
Comments: A wonderful dish for Sunday dinner that takes just 15 minutes to prepare.
Recipe Source: ONE-DISH MEALS THE EASY WAY by The Reader's Digest Association (c) 1991. Reader's Digest Association, Inc., Pleasantville, NY ~ 352 pages - $25.00. As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest.
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-27-1995.
Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996.
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@...> on Sep 28, 1997