Oven Roasted Pork with Cabbage and Potatoes

Name: Oven Roasted Pork with Cabbage and Potatoes
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 serving
Ingredients: 4 teaspoons caraway seeds; 3 tablespoons olive oil; 1 onion; 2 carrots; 2 bay leaves; 1 small cabbage; 2 cloves garlic; 2 teaspoons salt; 1 teaspoon ground black pepper; 3 pounds pork loin roast; 2 cups chicken broth; 2 tablespoons molasses; 15 small red potatoes; salt and pepper to taste

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4.7

219 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
10 mins
Total Time
2 hrs
Servings
8
Calories
614 kcal
Course
Main Course
Cuisine
American

Oven Roasted Pork with Cabbage and Potatoes

Iris Warren

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Pork loin is roasted in the oven with cabbage, potatoes and carrots for an easy and delicious family dinner.

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Ingredients

Servings

4 teaspoons caraway seeds divided
3 tablespoons olive oil divided
1 onion sliced
2 carrots
2 bay leaves
1 small cabbage chopped
2 cloves garlic minced
2 teaspoons salt
1 teaspoon ground black pepper
3 pounds pork loin roast
2 cups chicken broth
2 tablespoons molasses
15 small red potatoes halved
salt and pepper to taste

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Instructions

Preheat oven to 350 degrees F.
Crush the caraway seeds in a blender or coffee grinder.
Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 5 minutes. Put the vegetables in the bottom of a roasting pan.
Add 1 T oil, the cabbage and another 1 t. caraway seeds to the skillet. Saute for 5 minutes and add to the roasting pan.
Combine remaining caraway seeds, garlic, salt and pepper. Rub the pork roast with the mix. Then heat the rest of the olive oil and brown the pork roast on all sides. Put it on top of the vegetables in the roasting pan.
Add the broth and molasses to the skillet. Scrape the bottom of the skillet to deglaze it. Pour the liquid over the pork roast and vegetables. Season with salt and pepper to taste.
Roast uncovered in the oven for 45 minutes. Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered.
Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. If not put it back in the oven a little longer.
Let rest for 10 minutes before slicing.

Notes

You can adapt this for a slow cooker by just putting it all (including the potatoes, if desired) in a slow cooker after you have browned everything and cooking for 6 hours on low.

Nutrition Information

Show Details

Serving 1g Calories 614kcal (31%) Carbohydrates 78g (26%) Protein 48g (96%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 108mg (36%) Sodium 988mg (41%) Potassium 2819mg (81%) Fiber 11g (44%) Sugar 14g (28%) Vitamin A 2695IU (54%) Vitamin C 78mg (87%) Calcium 125mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 614 kcal

% Daily Value*

Serving	1g
Calories	614kcal	31%
Carbohydrates	78g	26%
Protein	48g	96%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Cholesterol	108mg	36%
Sodium	988mg	41%
Potassium	2819mg	60%
Fiber	11g	44%
Sugar	14g	28%
Vitamin A	2695IU	54%
Vitamin C	78mg	87%
Calcium	125mg	13%
Iron	5mg	28%