Roast Pork with Dried Fruit Stuffing and Braised Cabbage

Roast Pork with Dried Fruit Stuffing and Braised Cabbage

Servings

Makes 10 servings

Rating


Ingredients
  • Grated zest of 1 lemon
  • Salt and freshly ground black pepper
  • 1 cabbage (2 lbs.), cored and sliced
  • 1 large onion, chopped
  • 1 - 1-1/2 cups vegetable broth
  • 1 cup brewed hot green tea
  • 1 cup mixed dried fruit, such as apricots, apples, figs, pears, pitted prunes, cherries or cranberries, large pieces cut in half
  • 1 Tbsp. Pompeian Extra Virgin Olive Oil
  • 1 tsp. salt, plus additional, to taste
  • 1/2 cup dried apple slices, coarsely chopped
  • 1/2 tsp. fennel seeds
  • 1/4 cup Pompeian Extra Virgin Olive Oil
  • 1/4 cup Pompeian Pomegranate Balsamic Vinegar, or Pompeian Balsamic Vinegar
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. finely chopped fresh rosemary
  • 3 lb. center-cut, boneless pork loin, butterflied and trimmed of excess fat
  • 3/4 tsp. freshly ground black pepper, plus additional, to taste
Preparation
Place dried fruit in a medium bowl. Pour hot tea over fruit and soak for 20 minutes. Preheat oven to 400o F.

Combine chopped garlic, 1 Tbsp. of rosemary, fennel seeds, lemon zest, 1 tsp. salt and 3/4 tsp. black pepper in a small bowl. Add 1 Tbsp. Pompeian Extra Virgin Olive Oil and stir to make a paste.

Place pork roast on a work board, fat side down. Spread the top surface with an even coat of the herb paste. Drain dried fruit and pat dry with paper towels. Arrange fruit in a long narrow strip down the center length of the pork. Tightly roll the pork so the fruit appears in the center. Tie with butcher’s twine at 1-inch intervals. Transfer pork roast to an oiled roasting pan. Rub pork with salt and black pepper, to taste, and remaining 1 Tbsp. of rosemary.

Roast pork in the preheated oven, fat side down, for 30 minutes. Turn roast, fat side up and continue roasting for another 30 – 35 minutes or until a meat thermometer inserted into a meaty portion of the pork registers 160o F.

While pork roasts, make the Braised Cabbage. Heat Pompeian Extra Virgin Olive Oil in a large sauté pan over medium heat. Add onion and cook until translucent. Stir in garlic and cook 2 minutes. Add cabbage and cook, stirring often, until wilted. Add dried apples, Pompeian Pomegranate Balsamic Vinegar, 1 cup broth, and salt and black pepper to taste. Cover and cook 35 – 40 minutes or until cabbage is tender, adding more broth if the pan becomes dry.

When pork is ready, transfer to a carving board and rest for 10 minutes. Spoon Braised Cabbage onto a large serving platter. Slice pork and arrange slices over the cabbage.

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