Recipe: Pork Pot au Feu Dijon and Champagne Cabbage with Menu Suggestions (serves 12)

PORK POT AU FEU DIJON
Servings: 12

3 to 4 lbs. pork loin, boneless
2 tsp olive oil
8 garlic cloves, crushed
1 tbsp lemon zest
12 juniper berries, crushed
1 tbsp black pepper
2 tsp salt
2 cups chicken broth (and additional as needed)
FOR THE CHAMPAGNE CABBAGE:
1 onion, chopped
2 heads cabbage, coarsely chopped
olive oil
1 tsp caraway seed
2 cups chicken stock
salt and pepper (to taste)

TO PREPARE THE PORK:
Brown pork loin on all sides in olive oil; remove to deep skillet. Add remaining ingredients, bring to a boil, reduce heat to simmer and cover. Braise for 30-40 minutes, until pork is done.

TO PREPARE THE CHAMPAGNE CABBAGE:
In large skillet, saute cabbage in olive oil until limp, 2-3 minutes. Stir in Champagne, and let simmer until almost dry. Add remaining ingredients and salt and pepper to taste. Simmer gently until almost dry. Serve hot.

TO SERVE:
Slice roast to serve with gravy, mashed potatoes, Champagne Cabbage and seasonal vegetables.

Source: National Pork Board

Hi again Gail,

I think this would be a delicious alternative to an oven roast for a fall dinner and with braising you wouldn't need to be as concerned with the meat drying out. To keep with a fall theme you could change the Champagne Cabbage using cider (or beer for Oktoberfest) for the champagne, red cabbage, and fresh apple. The cabbage can be made ahead in manageable batches, refrigerated and reheated later. A basket of rye and pumpernickel rolls alongside would be good. Warm homemade chunky applesauce would be a nice addition to the menu too!

Betsy