Chef Bill Lynch, Bristol Bar & Grille Hurstbourne from Bristol Bar & Grille

ROAST PORK WITH APPLE BRAISED RED CABBAGE

Posted: 10/27/2011

INGREDIENTS:

For the Pork
1 Loin of Pork 3-5 lbs., trimmed of connective tissue
½ c kosher salt
½ c sugar
3 T ground pepper
1 small sprig of fresh thyme

 For the Cabbage
1 head red cabbage, thinly sliced
5 slices of bacon, cut into pieces or 3 T butter
2 granny smith apples, diced
1 head fennel, thinly sliced
2 T chopped garlic
2 T chopped fresh dill
1 qt apple cider
¼ cider vinegar
S+P tt

For Gravy
1 cup apple cider
1 t chopped garlic
1 sprig thyme
1 bay leaf
1 T Dijon mustard
3 T flour
3 T butter
Reserved cooking juices from roasting pork

MOP

INSTRUCTIONS:

For the pork

Combine salt, sugar, pepper and thyme together, rub all over the pork loin, and then wrap tightly in plastic wrap.  Allow to cure in the salt mixture over night to 24 hours.  Remove the pork from the plastic and rinse of excess salt and sugar.  Place on a rack in a baking tray along with about three cups of water.  Roast the pork at 350 degrees until an internal temp between 140-150 degrees is reached.  Remove the pork from the oven and allow to rest covered with foil on a cutting board for 15 to 20 minutes (about the time it takes to make gravy) before slicing.  Reserve cooking juices for gravy, and spoon off any extra fat.

For the cabbage

In a large Dutch oven sauté the bacon until crisp and remove from the grease with a slotted spoon and set aside to drain.  Add the onion and fennel to the bacon grease or butter and sweat on medium high heat until slightly caramelized.  Add the cabbage and toss in the grease.  Add the apple cider and vinegar, toss then simmer covered for 20 minutes or until tender.  Season with dill, salt, and pepper.

For the gravy

Melt butter in a sauce pan, sprinkle with flour and stir over heat to cook out flour taste for two minutes, then add garlic and cook for one more minute.  Whisk in the cider and pork juices, and toss in thyme, bay leaf, and mustard; simmer it for 15 minutes and adjust seasoning as needed.  Strain out the thyme sprig and bay leaf serve with pork. 
 

Cook Time: