Ingredients

3 cups water
1/4 cup cider vinegar, divided
1 (3-pound) boneless smoked pork loin roast
2 tablespoons apricot preserves
1 tablespoon vegetable oil
1 large onion, chopped
1 medium (1 1/4 pounds) head red cabbage, shredded
2 tablespoons sugar
1/4 teaspoon caraway seeds
1/4 teaspoon salt, optional
Whole-grain mustard

Directions

1. In 5-quart Dutch oven, bring water and 2 tablespoons vinegar to a boil over high heat. Add pork loin; return liquid to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. Place broiler rack 8 inches from heat source; preheat broiler. Drain loin, reserving 1/4 cup cooking liquid. Place loin on broiler pan and spread with preserves. Broil just until nicely browned, 2 to 3 minutes. Watch carefully to make sure that preserves do not burn.
3. Meanwhile, in large skillet, heat oil over medium heat. Add onion; sauté until lightly browned. Stir in cabbage, the reserved 1/4 cup cooking water from pork loin, remaining 2 tablespoons vinegar, the sugar, and caraway seeds. Cover and cook over low heat, stirring occasionally, until cabbage is just tender, 6 to 8 minutes. Taste and add salt, if necessary.
4. Transfer cabbage to deep serving platter. Slice loin crosswise and arrange on top. Serve with mustard.

If you wish, this may be made 1 day before you plan to serve it. Wrap and refrigerate the cabbage and loin separately. To reheat, assemble both on an ovenproof platter or in a baking dish, cover with a tent of aluminum foil, making sure it does not rest on the food, and heat it in a 350-degree oven for about 30 minutes.

Smoked Pork Loin with Red Cabbage
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