Pork Loin with Braised Cabbage and Rosemary Potatoes
A traditional Slovenian-inspired dish featuring tender pork loin, savory braised cabbage, and aromatic rosemary potatoes, offering a comforting and flavorful meal for a winter evening.
Ingredients
- Onion50 g
- Olive Oil15 ml
- Apple Cider Vinegar10 ml
- Salt2 g
- Black Pepper1 g
- Pork Loin180 g
- Cabbage250 g
- Potatoes150 g
- Caraway Seeds3 g
- Rosemary2 g
Instructions
- 1Step 1
Slice the pork loin into 1-inch thick medallions. Season both sides with salt and black pepper.
- 2Step 2
Thinly slice the cabbage and onion. Dice the potatoes into 1-inch cubes.
- 3Step 3
Heat half of the olive oil (7.5ml) in a large skillet or pan over medium-high heat. Sear the pork medallions for 2-3 minutes per side until golden brown. Remove pork from the pan and set aside.
- 4Step 4
Add the remaining olive oil (7.5ml) to the same pan. Add the sliced onion and cook for 2 minutes until softened. Add the sliced cabbage and caraway seeds, and cook for another 3-5 minutes, stirring, until the cabbage starts to soften.
- 5Step 5
Meanwhile, boil the diced potatoes in lightly salted water for 5-7 minutes until tender. Drain well. Toss the hot potatoes with fresh or dried rosemary, a pinch of salt, and pepper.
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