A cast iron dish with pork and cabbage and a wooden spoon on a pink countertop
Photography, Stacey Brandford

One-Pot Roasted Pork Loin With Smoky Cabbage

It’s hard to beat the smell of pork roasting away in the oven.

Our elevated one-pot meal recipes are elegant enough for entertaining but simple enough to keep you out of the kitchen. Smoky red cabbage and crispy pork loin are a crowd-pleasing combo – ask your butcher for a skinless roast with the fat cap left on, and plan to get the seasoned roast in the fridge at least a day in advance.

A cast iron dish with pork and cabbage and a wooden spoon on a pink countertop

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.
Course Main Course
Servings 6


  • 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


  • 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.
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