dish
Roast Pork Loin with Braised Apples and Cabbage

6
Serves
454
Calories
13
Nutrients
18
Vitamins

Ingredients

1 tablespoon minced, fresh rosemary
2 cloves garlic , minced
1 cup dry white wine
1 tablespoon olive oil
1 large onion , sliced
1 teaspoon caraway seeds (optional)
1 small head green cabbage , quartered, cored and sliced
1 cup dry white wine
1/2 cup low-sodium chicken broth

Cooking Instructions

For the pork:
1. Preheat the oven to 350°F.

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.

Serving Size: 6 ounces

Nutrition Information

Number of Servings: 6
Calories
454
Protein
48 g
Total Carbohydrate
20 g
Dietary Fiber
6 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
13 g
Saturated Fat
4 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
114 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
42 %
Percent Calories from Carbohydrate
17 %
Percent Calories from Fat
26 %
Vitamin A
47 IU
Vitamin B1- Thiamin
2 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
11 mg
Vitamin B6
1 mg
Vitamin B12
2 mcg
Biotin
6 mcg
Vitamin C
94 mg
Vitamin D
25 IU
Folate
15 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
153 mg
Iron
3 mg
Phosphorus
463 mg
Potassium
1458 mg
Sodium
714 mg
Zinc
4 mg