Roasted Loin of Pork with Braised Red Cabbage and Port Wine
Serves 6 to 8
a big, wintry dinner, a properly brined pork roast can rival
the most tender, juicy prime rib of beef. Brined pork will
come out more tender, juicy, and flavorful when cooked because
the brine causes a change in the meat protein that makes it
retain more moisture.
tablespoon (1/2 ounce)
large shallots, trimmed,
and chopped (2 tablespoons)
cup balsamic vinegar
cup ruby port
cup Brown Veal Stock
tablespoons granulated sugar
tablespoons cracked black peppercorns
tablespoons dried thyme
whole allspice, cracked
center-cut pork loin, rib bones left in (2 1/2 to 3 pounds)
head (1 pound) red cabbage, cored, split and cut into 1/4-inch
cracked black pepper
large onion (12 ounces), peeled and cut into1/2-inch-thick
tablespoon vegetable oil
large garlic clove, peeled and chopped(1 teaspoon)
cup balsamic vinegar
fresh sage leaves, chopped fine
tablespoon drained capers
Brown Veal Stock
Combine 2 quarts of water, 1/3 cup kosher salt, sugar, peppercorns,
thyme, cloves, allspice, and bay leaf in a large stockpot
and bring to a boil. Reduce the heat to low and simmer for
15 minutes. Remove the stockpot from the heat, transfer the
brine to a large mixing bowl, allow to cool to room temperature,
then refrigerate until cold, at least 2 hours. When the brine
is thoroughly chilled, add the pork loin, ensuring that it
is completely immersed, and refrigerate, covered, for between
2 and 3 days. When ready to roast, remove the meat from the
brine, and dry with kitchen towels.
In a large stockpot, bring approximately 4 quarts of water
to a boil and add 1 tablespoon of kosher salt.
Fill a large mixing bowl with ice water. Using a fine-mesh,
stainless-steel strainer. Blanch the red cabbage for about
30 seconds in the large stockpot of boiling water. (This will
help the cabbage retain its color.) After blanching, plunge
the strainer containing the cabbage in the ice water for about
30 seconds. Dry the cabbage with a kitchen towel and reserve.
Preheat the oven to 400 degrees.
Season the pork lightly with black pepper. It has enough already.
In a large cast-iron skillet, over medium-high heat, brown
the pork loin on all sides, about 10 to 15 minutes. When properly
browned, remove the pork loin to a platter and reserve.
Distribute the onion slices on the bottom of the cast-iron
skillet and place the browned pork loin on top. Transfer to
the oven and roast until the internal temperature of the pork
is 150 degrees, about 20 to 25 minutes.
While the pork is roasting, prepare the Port Wine Sauce. In
a small saucepan, over medium-high heat, melt the butter.
Sé the shallots until wilted, about 5 minutes. Pour
in 1/4 cup balsamic vinegar and cook until completely absorbed,
about 2 to 3 minutes. Add the port and cook until 1/2 cup
remains, about 5 to 10 minutes. Add the stock and cook until
the sauce begins to thicken, about 5 to 10 minutes. Strain
the sauce through a fine-mesh, stainless-steel strainer into
a double boiler and keep warm.
Remove the cast-iron skillet from the oven, transfer the pork
loin from the skillet to a platter and let it rest in a warm
spot. Using a stainless-steel spatula, scrape the bottom of
the skillet to loosen any browned particles. Remove an of
the onions that are burned. Sé the remaining onions
over medium heat until caramelized, about 10 minutes, remove
from the pan and reserve.
In a large sé pan, over high heat, preheat the vegetable
oil. Add the garlic and blanched cabbage. Sé until
the cabbage is thoroughly heated through, but still crisp,
about 4 to 5 minutes. Add the 1/4 cup balsamic vinegar and
the caramelized onions from the cast-iron skillet, stir briefly,
add the sage and capers, and season with kosher salt and black
pepper to taste. Remove from the heat and keep warm.
To serve, cut the pork loin into 1/2-inch-to-2-inch-thick
slices with one bone in each slice. Place the cooked cabbage
on a large warm platter. Arrange the slices of pork on the
cabbage, ladle the sauce over, and serve immediately.
Recipe from Mark Peel & Nancy Silverton's
The Food of Campanile
© 1997 by Mark Peel & Nancy Silverton.
All rights reserved