PORK ROAST WITH CABBAGE1 boneless pork loin, 2-pound center roast
6 small red potatoes, rinsed
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon paprika
1/4 to 1/2 teaspoon dried rosemary, chopped fine
1/2 onion, chopped fine
1 small head green cabbage, leaves peeled apart, rinsed and drained
Preheat oven to 325 degrees F.
Rinse the pork and pat dry with paper towel. Place the meat in the center of a large casserole dish or roasting pan. Arrange the potatoes around the meat. Add 1/4 inch of water to the bottom of the pan. Sprinkle the meat with black pepper, garlic powder, paprika, rosemary and onion.
Cover and bake for about 1 1/2 hours, or until internal temperature reaches 170 degrees F. Add the cabbage when 30 minutes remain in the baking time. Arrange the cabbage over the top of the meat and potatoes.
Steam any remaining cabbage that does not fit in the pan separately on the stovetop.
Serve with green salad.
Makes 4 to 6 servings
Source:
The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay Jensen