Roast Pork With Cabbage And Caraway
| 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)
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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