Lemon Pork with Braised Cabbage

Lemon Pork with Braised Cabbage Recipe - Elevate Your Cooking Game

Preparation time: 20 minutes | Cooking time: 1 hour and 5 minutes | Servings: 4

Introduction

Lemon Pork with Braised Cabbage is a delicious and flavorful dish that combines tender pork loin with tangy lemon and savory garlic, paired with hearty braised cabbage. This recipe is perfect for a special dinner or a cozy family meal.

History

This recipe is a modern twist on traditional pork roast dishes, incorporating bright and fresh flavors like lemon and parsley. Braised cabbage is a classic side dish that adds a comforting and nutritious element to the meal.

Ingredients

For the meat base

1 tsp grated lemon rind
2 cloves garlic, finely chopped
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil
3.25 tsp salt
1.13 tsp black pepper
1 boneless pork loin, butterflied
0.5 cup dry white wine

For the vegetables

2 tbsp olive oil
1 onion, chopped (red, white, or yellow only)
0.5 cup white wine
0.5 head of cabbage, shredded
0.5 cup chicken or beef broth
0.5 tsp salt

How to prepare

For the meat base/pork roast

Preheat the oven to 425° F. Grease a roasting pan with oil.
In a large bowl, combine the first 4 ingredients, 0.25 tsp salt, and 0.13 tsp pepper.
Place the pork loin on a flat surface and spread the lemon garlic mixture over the top.
Roll up the pork and tie it with string.
Sprinkle the remaining salt and pepper over the pork. Place it in the roasting pan.
Roast for 20 minutes, then reduce the oven temperature to 350° F and roast for an additional 30 minutes.
Add wine to the pan and roast for another 15 minutes or until the pork is done.
Remove the roast from the oven and transfer it to a cutting board.
Cover the roast with foil and let it rest for 10 minutes.
Place the roasting pan over heat and simmer, scraping up any browned bits from the bottom of the pan until slightly reduced.

For the vegetables

In a large pot, heat the oil.
Add the onion and cook until golden and softened.
Add the wine and bring it to a simmer.
Add the cabbage, broth, and salt.
Cover the pot and reduce the heat.
Cook until the cabbage is tender, approximately 1 hour.

To serve

Spoon the cabbage onto a serving platter or a large plate.
Slice the pork and place it on top of the cabbage.
Spoon the pork juices over the top.

Variations

Substitute chicken or beef for the pork loin for a different flavor profile.
Add herbs like thyme or rosemary to the pork roast for additional depth of flavor.
Use red cabbage instead of green cabbage for a colorful twist on the dish.

Cooking Tips & Tricks

Make sure to tie the pork loin securely with string to ensure even cooking.

- Basting the pork with the pan juices during roasting will help keep it moist and flavorful.

- Be sure to let the pork rest before slicing to allow the juices to redistribute and keep the meat tender.

- Cooking the cabbage low and slow will help develop its flavors and create a tender texture.

Serving Suggestions

Serve the Lemon Pork with Braised Cabbage with a side of mashed potatoes or crusty bread to soak up the delicious pan juices. A simple green salad or steamed vegetables would also complement this dish nicely.

Cooking Techniques

Roasting the pork loin in the oven ensures a juicy and tender result.

- Braising the cabbage on the stovetop allows the flavors to meld together and creates a soft texture.

Ingredient Substitutions

Use vegetable broth instead of beef broth for a vegetarian version of the dish.

- Swap out the white wine for chicken broth or apple cider for a different flavor profile.

Make Ahead Tips

The pork roast can be prepared and refrigerated overnight before roasting for a convenient make-ahead option. The braised cabbage can also be made ahead of time and reheated before serving.

Presentation Ideas

Arrange the sliced pork loin on a platter with the braised cabbage piled high alongside. Garnish with fresh parsley or lemon slices for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. A side of roasted potatoes or buttered noodles would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Vitamin C: 45% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: None

Summary

This dish is a good source of protein and vitamin C, while being relatively low in carbohydrates. It is a well-balanced meal that can be enjoyed as part of a healthy diet.

Summary

Lemon Pork with Braised Cabbage is a flavorful and satisfying dish that combines tender pork loin with zesty lemon and savory cabbage. With a balance of protein, vitamins, and minerals, this recipe is a delicious and nutritious option for any meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Lemon Pork with Braised Cabbage. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was known for her culinary skills, and she always had a new recipe up her sleeve to share with me.

On that particular day, Margaret invited me into her cozy kitchen, where the scent of fresh herbs and spices filled the air. She was busy preparing a delicious pork dish that she called Lemon Pork with Braised Cabbage. As she diced the onions and minced the garlic, she explained to me the origins of the recipe.

Margaret told me that she had learned this recipe from her own grandmother, who had passed it down through the generations. It was a family favorite, and Margaret had fond memories of helping her grandmother prepare the dish in the very same kitchen where we stood.

As Margaret continued to cook, I watched in awe as she skillfully seasoned the pork with lemon zest, thyme, and a touch of honey. The fragrant aroma that wafted from the pan was absolutely mouthwatering, and I couldn't wait to taste the finished dish.

Once the pork had been seared to perfection, Margaret added the braised cabbage to the pan, allowing it to soak up all the savory flavors of the meat. She then squeezed fresh lemon juice over the top, giving the dish a bright and zesty finish.

Finally, the Lemon Pork with Braised Cabbage was ready to be served. Margaret plated up two generous portions and we sat down at her kitchen table to enjoy the fruits of our labor. The pork was tender and juicy, with a subtle hint of sweetness from the honey. The cabbage was perfectly cooked, with a melt-in-your-mouth texture that complemented the meat beautifully.

As we savored each bite, Margaret and I reminisced about the many meals we had shared together over the years. From simple family dinners to elaborate holiday feasts, food had always been a central part of our friendship. And this recipe for Lemon Pork with Braised Cabbage was just another example of the bond that we shared over a shared love of cooking and eating delicious food.

After our meal, Margaret shared the recipe with me, writing it down on a well-worn index card that she tucked into my purse as a keepsake. I promised to make the dish for my own family, and I knew that it would become a staple in our household for years to come.

And so, as I sit here in my own kitchen, preparing Lemon Pork with Braised Cabbage for my grandchildren, I can't help but think back to that fateful day at Margaret's cottage by the sea. That moment of discovery, when I learned a new recipe that would become a cherished part of my own culinary repertoire. And as I serve up this delicious dish to my loved ones, I know that the tradition of sharing good food and good company will continue to thrive for generations to come.