Pork With Red Cabbage
|Garlic||3 Clove (15 gm)|
|Thyme leaves||3⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Pork loin roast||3 Pound, boned, rolled and tied|
|Green tart apples||2|
|Red cabbage head||2 Pound (Medium Sized)|
|Ground nutmeg||1⁄8 Teaspoon|
|Salad oil||1 Tablespoon|
|Dry red wine||1 Cup (16 tbs)|
Mince 1 clove of the garlic; mix with salt, thyme, pepper, and allspice.
Rub over meat.
Cover and refrigerate for at least 2 hours or until next day.
Using metal blade, process remaining 2 cloves garlic until chopped.
Cut onion and carrot in chunks.
Add onion to garlic and process with on-off bursts, until coarsely chopped.
Turn into a 5 to 6-quart kettle.
Process carrot until finely chopped.
Add to onion along with 4 tablespoons of the butter, and, stirring occasionally, cook over medium-low heat until vegetables are soft but not browned (about 5 minutes).
Quarter and core unpeeled apples.
Process with on-off bursts until chopped; set aside.
Change to slicing disc.
Cut cabbage in wedges to fit feed tube; slice.
Add apples and cabbage to onion mixture and, stirring, cook until cabbage is slightly limp.
Add vinegar and nutmeg.
Spoon mixture into a 5 to 6-quart casserole.
In kettle, heat remaining 1 tablespoon butter with salad oil over medium heat.
Add seasoned pork roast and brown well on all sides.
Then, in casserole, make a well in center of cabbage large enough to hold roast, and place meat in the well.
Insert meat thermometer in thickest part of roast.
In a pan, combine wine and bay leaf; bring to boil and pour over meat.
Bake, covered, in a 325° oven for about 2 hours or until thermometer registers 170°.
Transfer meat to a platter and lift vegetables onto platter with a slotted spoon.
Keep meat warm while you rapidly boil juices down to about 1 cup.
To serve, cut meat into 1/2-inch slices and pass sauce to spoon individually onto meat and cabbage.