As you can see, I am really in favor of one-pot dishes lately, when your vegetables and meat mingle together and create a wonderful meal. This time, a large Dutch oven, a work-horse in my kitchen, is used to contain the vegetables and pork to create this fall classic – pork with cabbage and apples, and fragrant fennel and caraway seeds.
2 ½ pounds of Boneless pork loin, tied
Salt and black pepper to taste
3 tablespoons of olive oil, divided
1 large onion, sliced
4 cloves of garlic, minced
½ teaspoon of caraway seeds
2 tablespoons of all-purpose flour
½ cup of apple cider vinegar
1 ½ cups of apple cider
1 cup of low-sodium chicken broth
½ head of red cabbage, cut through core into 1 ½ inch thick wedges
2 small fennel bulbs, cut through the core into 1 ½ inch thick wedges
3 small apples cut into small wedges
Preheat oven to 350 degrees Fahrenheit.
In a large, heavy-bottomed and oven-proof pot, heat 2 tablespoons of olive oil on medium-high heat. Season the pork with salt and black pepper. Add pork to the pot and cook until browned on all sides, about 8 minutes total. Remove pork on the plate and set aside. Reduce heat to medium and add remaining tablespoon of olive oil and add onion, garlic and caraway seeds. Cook for 1 to 2 minutes, stirring until onion is translucent, add a splash of water if bottom of the pan seems to dry.
Add flour, and cook for 30 seconds, and then add apple cider vinegar, apple cider and chicken broth, and bring to a boil.
Add cabbage and fennel and 1 apple, return to boil again, then reduce heat a little and cook covered for 7 minutes, stirring once.
Add pork and transfer pot to the pre-heated oven and cook uncovered for 15 minutes.
Remove pork from the oven, then remove it from the pan on the plate, turn vegetables around, add remaining 2 apples and place pork back into the pan, nestling it into the vegetables.
Place dish back to the oven and cook for another 20 minutes or until temperature of the meat reaches 138 degrees Fahrenheit.
Remove pork from the oven and remove from the pot; place it on a plate, and cover with aluminum foil and let it rest at least 10 minutes. If vegetables are not fully cooked, cover the pot and return them to the oven for 20 more minutes or so.
Place vegetables on the plater along with sliced pork and serve.
Active time: 45 minutes
Total time: 1 hour and 40 minutes
Recipe inspired by Martha Stewart Living magazine from September 2014.
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