Pork with Red Cabbage, Apples, and Juniper

Name: Pork with Red Cabbage, Apples, and Juniper
Yield: Serves 4
Ingredients: 1 , boneless center-cut pork loin roast (2 1/4 to 2 1/2 pounds), tied at even intervals along the length with 5 pieces of butcher’s twine; , Salt and ground black pepper; 1 tablespoon, vegetable oil; 1 , large onion, halved and sliced thin; 2 , bay leaves; 4 sprigs, fresh thyme; 10 , juniper berries; 10 , allspice berries; 2 medium, Granny Smith apples (about 3/4 pound), peeled, cored, and chopped coarse; 1 small head, red cabbage, quartered, cored, and sliced 1/4 inch thick; 1/2 cup, apple cider; 1 teaspoon, light or dark brown sugar; 2 teaspoons, apple cider vinegar

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Main Courses

Pork

This classic combination, with flavorings borrowed from a traditional Alsatian braise, is perfectly balanced in both taste and texture.

SERVES4

WHY THIS RECIPE WORKS

While developing our pork with red cabbage recipe, we were surprised to find that the less cooking liquid we used, the better both the pork and cabbage became. The pork stayed moist and the flavor of the cabbage and apples was more concentr...

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