Cider-Braised Pork with Apples and Red Cabbage

INGREDIENTS

• 1 3-lb pork loin
• 1.5 tsp salt
• 1/2 tsp pepper
• 1 Tbsp butter
• 1 Tbsp EVOO
• 1 onion, diced
• 3 tart apples, peeled, cored, wedged
• 1 small head red cabbage, cored and thinly sliced
• 1/2 c cider vinegar
• 1.5 c apple cider
• 1 c chicken broth

PREPARATION

1. Heat oven to 375
2. Season the pork with salt and pepper
3. Heat butter and oil in Dutch oven over medium-high.
4. Brown pork on all sides, about 8 minutes total; transfer meat to a bowl.
5. Reduce heat to medium, add onion and cook, stirring occaisionally, about 5 minutes, until softened.
6. Add apples, cabbage, vinegar, cider, and broth; bring to boil over high.
7. Reduce to medium, cover, and simmer 7 minutes.
8. Return pork to the pot, along with any accumulated juices, nestling the roast into the apples and vegetables.
9. Roast, uncovered, for 35-40 minutes, or until 140 degrees.
10. Transfer roast to cutting board, tent with foil and let rest 10 minutes.
11. Slice pork and serve over veggies, drizzled with pan juices.

( Dutch Oven Obsession - kindle )

-- JMag Guthrie - 2016-11-07