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I haven't made this in a while and with all of this snow, I suddenly have a craving for it. I usually serve it with baked cinnamon apples, but I am going to use chayote with cinnamon, splenda and butter as a side dish. A large mug of spiced herb tea would go good with this, too.
Serves 3
2.5 # pork loin.......Place in small roasting pan over the burners and quickly brown in oil. Turn off heat and cool for a few minutes while preparing sauce below. Lightly rub loin with allspice and, black pepper. Sprinkle 1t fennel seeds over. With a processor, either grate, or process into almost a puree, 2 large onions. Place in pan all around the loin. Pour over 1 cup dill pickle juice, 1 cup balsamic vinegar, 1 cup water over the onions and roast covered at 375 for 45 min. Turn roast every 15 minutes.
Core and cut 1 large Green or Red Cabbage head into 6 wedges. Place in the roasting pan along side the roast (turn the roast again). Add more water (hot) if level is less than 2 cups. Baste all and sprinkle 1t caraway seeds over. Cover and return to oven for 20-30 minutes.
(Never poke meat with fork) When done, let rest on stove for 10 minutes before cutting into slices and serving 2 or 3 nice slices with 2 wedges of cabbage.
As soon as the roast is finished drain the pan juices (with onion) into a skillet and reduce (evaporate by heat cooking on medium) to 1 cup. When reduced, remove from burner for 5 minutes, then whisk in 2 T butter until melted, then add 1/2 cup heavy cream, 1t prepared horseradish and 2T whole grain brown mustard (with wine is fine). Use as a sauce over the loin and cabbage. Serve with the roasted cinnamon chayote.
So good!!
Makes you want to wear Leaderhosen and feathers in your hat
Serves 3
2.5 # pork loin.......Place in small roasting pan over the burners and quickly brown in oil. Turn off heat and cool for a few minutes while preparing sauce below. Lightly rub loin with allspice and, black pepper. Sprinkle 1t fennel seeds over. With a processor, either grate, or process into almost a puree, 2 large onions. Place in pan all around the loin. Pour over 1 cup dill pickle juice, 1 cup balsamic vinegar, 1 cup water over the onions and roast covered at 375 for 45 min. Turn roast every 15 minutes.
Core and cut 1 large Green or Red Cabbage head into 6 wedges. Place in the roasting pan along side the roast (turn the roast again). Add more water (hot) if level is less than 2 cups. Baste all and sprinkle 1t caraway seeds over. Cover and return to oven for 20-30 minutes.
(Never poke meat with fork) When done, let rest on stove for 10 minutes before cutting into slices and serving 2 or 3 nice slices with 2 wedges of cabbage.
As soon as the roast is finished drain the pan juices (with onion) into a skillet and reduce (evaporate by heat cooking on medium) to 1 cup. When reduced, remove from burner for 5 minutes, then whisk in 2 T butter until melted, then add 1/2 cup heavy cream, 1t prepared horseradish and 2T whole grain brown mustard (with wine is fine). Use as a sauce over the loin and cabbage. Serve with the roasted cinnamon chayote.
So good!!
Makes you want to wear Leaderhosen and feathers in your hat