Shelly's Recipe

PORK LOIN BRAISED WITH CABBAGE

Category: Roasts/Tenderloins - Pork

4 tsp Hungarian sweet paprika, divided
2 tsp chopped fresh thyme, divided
1 1/2 tsp kosher salt, divided
1 1/2 tsp freshly ground black pepper, divided
1 tsp chopped fresh sage
1 (2 lb) boneless pork loin, trimmed
Cooking spray
3/4 cup diced Canadian bacon (about 4 oz)
14 cups thinly sliced cabbage (about 2 lbs)
2 1/2 cups thinly sliced onion (about 2 medium)
3/4 cup thinly sliced carrot (about 1)
1 tbsp tomato paste
1/2 tsp caraway seeds
1 (12-ounce) bottle dark lager

Preheat oven to 350. Combine 2 tsp paprika, 1 tsp thyme, 1 tsp salt, 1 tsp pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.

Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 tsp paprika, remaining 1 tsp thyme, remaining 1/2 tsp pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350 for 2 hours or until tender. Sprinkle with remaining 1/2 tsp salt. Serves 8