Our elevated one-pot meal recipes are elegant enough for entertaining but simple enough to keep you out of the kitchen. This one-pot crispy roasted pork loin nestled on a best of smoky red cabbage is truly a crowd-pleasing combo. Ask your butcher for a skinless roast with the fat cap left on for maximum crisp. Brining the roast yields the most tender, flavourful results, build a least a day for brining into your hosting plan to accommodate this.
One-Pot Roasted Pork Loin With Smoky Cabbage
An entertaining-worthy one-pot meal of crispy roasted pork loin on a bed of smoky red cabbage.
Ingredients
- 4 tsp salt divided
- ¾ tsp freshly ground pepper divided
- 1 tbsp chopped thyme
- 2 tsp packed brown sugar
- boneless pork loin roast tied (about 2 kg)
- 5 slices slab bacon ¼-inch-thick
- 1 onion thinly sliced
- 1 red cabbage cored and thinly sliced (about 2 kg)
- 1 cup apple cider
- ½ cup 18% cream
- 2 tsp pickled mustard seeds like Kozlick’s Triple Crunch
Instructions
- In small bowl, combine 2½ tsp of the salt, ½ tsp of the pepper, thyme and brown sugar. Spread ⅔ of mixture over fat cap and remaining mixture over rest of pork. Arrange on rack set over baking sheet and refrigerate, uncovered, for 24 to 36 hours.
- Preheat oven to 300°F.
- In large Dutch oven or large heavy-bottom pot over medium heat, cook bacon until lightly crisp. Remove to paper-towel-lined bowl and set aside. Add onion to pot and cook, stirring, until translucent, about 6 minutes. Add cabbage, apple cider, 1 cup water, the remaining 1½ tsp salt and ¼ tsp pepper, stirring. Bring to a boil, cover and cook 25 minutes. Remove lid and cook until scant liquid remains, about 10 to 12 minutes.
- Nestle pork over cabbage mixture and roast, uncovered, until a thermometer inserted in centre registers 130°F, about 1½–2 hours. Remove from oven and increase oven temperature to 450°F. Return roast to oven and cook until thermometer registers 145°F and top is golden, about 10 to 12 minutes longer. Remove pork to cutting board and let rest.
- Place pot over medium heat; add cream and bring to a boil. Cook, stirring, and let mixture reduce until thickened and cabbage is coated in cream.
- Roughly chop reserved bacon and add to pot along with mustard seeds, stirring to combine. Carve pork and serve with cabbage and your favourite mustard.
