2. Rub the pork loin with rosemary and garlic, sprinkle it with salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
3. Roast the pork for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
4. Remove it from the oven and let the meat rest about 15 minutes before slicing.
For the apples and cabbage:
1. While the pork is roasting, heat the olive oil in a large skillet over medium heat. Add the onion, apples, bay leaf and caraway seeds and cook until the onions are soft and translucent, about 6 minutes.
2. Add the cabbage, season with salt and pepper and cook until the cabbage begins to wilt, about 5 minutes.
3. Add the wine and broth, reduce the heat to low, cover with foil and cook until the cabbage is completely tender, about 25 to 30 minutes.
(The apples and cabbage can be made in advance, stored in the refrigerator for up to 5 days and reheated in the microwave.)
4. Serve the braised apples and cabbage alongside the sliced pork, with mustard on the side.