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Pork Roast with Cabbage, Onions and Apples
This rustic roast is perfect served with our 360 Baked Potatoes.
1 (31/2 to 4 pound) center cut pork loin roast
Salt and freshly ground black pepper
2 tablespoon unsalted butter or olive oil
2 onions, sliced into thin half-moons
1 Napa or Savoy cabbage, cored, quartered and coarsely shredded
2 Granny Smith apples, peeled, cored, and cut into medium chunks
3 garlic cloves, minced
1 teaspoon fresh or dried thyme
½ teaspoon fresh or dried sage ½ cup dry white wine or vermouth
½ cup apple cider or low-sodium chicken broth
Heat the 4-quart Stock Pot over medium heat until its hot enough that water droplets bead across the surface, about 5 minutes. Season the pork with salt and pepper.
Place the roast in the hot, dry pot, and cook until it comes away from the bottom of the pan with no resistance, and is nicely browned, about 8 minutes. Transfer to a plate and set aside.
Melt the butter. Add the onions, and cabbage, and season with salt. Cook for about 8 minutes, stirring occasionally, until the cabbage is just wilted.
Stir in the apples, garlic, thyme, and sage and cook until the mixture is fragrant.
Pour in the wine and broth, and stir up the browned bits from the bottom of the pot. Nestle the pork into the vegetables, browned side up and pour in any accumulated juices.
Cover and cook over medium heat until steam just begins to escape from under the lid, about 3 minutes.
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 30 minutes until the pork is cooked through.
To serve transfer the roast to a cutting board and cover loosely with foil. Allow to rest for about 10 minutes. Season the sauce if needed. Serve slices of pork with vegetables and sauce spooned over the top.