Oven Roasted Pork with Cabbage and Potatoes
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Additional Time
10 mins
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Total Time
2 hrs
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Servings
8
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Calories
614 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Pork with Cabbage and Potatoes
Description
Oven Roasted Pork with Cabbage and Potatoes centers on a seasoned pork loin browned and roasted over a medley of vegetables including cabbage, carrot, and onion flavored with aromatic caraway seeds. The pork and vegetables cook together in a roasting pan with chicken broth and molasses, which adds moisture and a mild sweetness. After initial roasting, halved red potatoes are added to the pan to finish cooking, absorbing the flavorful pan juices. This method produces a tender pork roast with juicy, flavorful vegetables and well-roasted potatoes.
The dish is well-suited as a complete meal served warm on its own given the balance of proteins, starch, and vegetables. The caraway seeds lend a distinctive aroma that complements the pork and cabbage.
This recipe can be adapted for slow cooker use by browning ingredients first then cooking slowly for six hours on low, offering convenient hands-off preparation.
Ingredients
- 4 teaspoons caraway seeds divided
- 3 tablespoons olive oil divided
- 1 onion sliced
- 2 carrot
- 2 bay leaf
- 1 cabbage chopped, small
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon black pepper ground
- 3 pounds pork loin roast
- 2 cups chicken broth
- 2 tablespoons molasses
- 15 red potato halved, small
- salt to taste
- black pepper to taste
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
- To adapt for slow cooking, brown the pork and vegetables then cook everything together in a slow cooker on low for 6 hours.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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