Roast Pork With Cabbage And Caraway

The Bible is God’s Word so when we tell erring people what the Scriptures say (something we are commanded to do – Mt. 18: 15; Gal. 6:1; 2 Thes. 3:15; Jas. 5:19), it’s not us judging the other person with our words, but it is God judging them through His Word. We are only mediators and ambassadors, presenting to people through our words and actions, God’s verdict on the situation. This is the most loving thing we can do since sin is destructive and God is the one that they will face regarding their actions on these matters.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		March 1995	1	Servings

INGREDIENTS

4	t	Caraway seeds, crushed in
		mortar
		with pestle
2		Garlic cloves, minced
2	t	Salt
1	t	Ground pepper
1		Boneless double-loin
		center-cut pork
		3-pound
		roast*
3	T	Olive oil
1		Onion, sliced
4		Carrots, peeled sliced on
		diagonal
2		Bay leaves
1		Head green cabbage
		quartered cored
		sliced 2
		1/2-pound
1		Beer, 12-ounce
2	T	Light unsulfured molasses
1/2	c	Canned beef broth
		hours.

INSTRUCTIONS

Boneless double-loin center-cut pork roast is made by tying two
boneless pork loins together. If you can't find one, ask your butcher
to prepare it for you.  Combine 2 teaspoons caraway, garlic, salt and
pepper in bowl. Place  pork in glass baking dish. Rub pork with spice
mixture. Cover and  chill up to  Preheat oven to 350F. Heat 1
tablespoon oil in large skillet over  medium-high heat. Add onion,
carrots, bay leaves and 1 teaspoon  caraway; saute until softened,
about 8 minutes. Transfer to roasting  pan. Heat 1/2 tablespoon oil in
same skillet over high heat. Add half  of cabbage and 1/2 teaspoon
caraway; sauteuntil cabbage begins to  wilt, about 4 minutes. Repeat
with 1/2 tablespoon oil, half of  cabbage and 1/2 teaspoon caraway. Add
to onion mixture; mix to blend.  Season with salt and pepper.  Heat 1
tablespoon oil in same skillet over high heat. Add pork; brown  on all
sides, about 10 minutes. Set atop vegetables in pan. Add beer  and
molasses to skillet; bring to boil, scraping up browned bits.  Pour
over vegetables. Add broth.  Roast pork and vegetables 45 minutes. Turn
pork over and roast until  thermometer inserted into thick part
registers 150F., about 45  minutes or less Place pork on work surface.
Discard bay leaves. Using  slotted spoon, place vegetables on platter.
Slice pork; place atop  vegetables. Transfer Cooking juices to small
saucepan. Boil 5  minutes. Spoon over pork.  Serves 6.  Bon Appetit
March 1995  Converted by MC_Buster.  Per serving: 715 Calories (kcal);
43g Total Fat; (58% calories from  fat); 8g Protein; 60g Carbohydrate;
0mg Cholesterol; 4389mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 8 1/2 Vegetable; 0  Fruit; 8 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1219 Calories From Fat: 494 Total Fat: 55.7g Cholesterol: 245.5mg Sodium: 5525.8mg Potassium: 2998.8mg Carbohydrates: 63.4g Fiber: 15.4g Sugar: 21.8g Protein: 92.9g