Careme

Instructions

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1. 1.

   Preheat the oven to 425°F and line a rimmed sheet pan. Pat 1 lb pork loin dry and rub it all over with:

   • 1 tbsp Dijon mustard
   • 1 tsp olive oil
   • 2 tsp Diamond Crystal kosher salt
   • 1/2 tsp caraway seeds
   • 1/2 tsp ground black pepper

   Let the seasoned pork stand while preparing the vegetables.

2. 2.

   Prepare the seasonal produce:

   • Cut 12 oz Yukon Gold potatoes into 1-inch pieces.
   • Thinly slice 12 oz red cabbage.
   • Thinly slice 4 oz yellow onion.
   • Core and thinly slice 1 medium Gala apple.
3. 3.

   Toss the prepared potatoes with 1 tbsp olive oil and 1 1/4 tsp Diamond Crystal kosher salt on the sheet pan. Roast for 10 minutes.

4. 4.

   Turn the potatoes and place the seasoned pork in the center of the pan. Roast until the pork reaches 140°F, about 18 to 24 minutes. Transfer the pork to a cutting board and rest it for 5 minutes; continue roasting the potatoes during the rest if they are not yet browned and tender.

5. 5.

   As soon as the pork enters the oven, heat 2 tsp olive oil in a large skillet over medium heat. Add the prepared onion and cook for 3 minutes. Add the prepared cabbage and cook for 4 minutes, stirring occasionally.

6. 6.

   Add the prepared apple to the skillet along with:

   • 2 tbsp apple cider vinegar
   • 1 tsp light brown sugar
   • 1/2 tsp caraway seeds
   • 1/4 tsp ground black pepper
   • 1 1/2 tsp Diamond Crystal kosher salt
   • 1/2 cup water

   Cover and simmer over medium-low heat for 12 minutes. Uncover and cook for about 3 minutes, until the cabbage is tender and glossy but retains a little bite.

7. 7.

   Slice the rested pork across the grain. Spoon the apple-braised red cabbage onto two plates, then add the roasted potatoes and sliced pork.

Want more detail? See the temperature guide.