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Ingredients
2 Teaspoons caraway seed, crushed
1 Large garlic clove, minced
1 Teaspoons salt
1/2 Teaspoon ground pepper
1 1/2 Pounds pork center loin
1 1/2 Tablespoons olive oil
1/2 Large onion, sliced
2 Large carrot, peeled & sliced
1 Bay leaf
1 1/4 Pounds cabbage, shredded
6 Ounces beer
1 Tablespoons molasses
1/2 Cup beef broth
Instructions
Combine half of the caraway, garlic, salt and pepper in a bowl. Place pork in a glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours. Preheat oven to 350�F. In a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Add onion, carrots, bay leaves, and half of the remaining caraway; saut� until soft (8 minutes). Transfer to a roasting pan. In the same skillet, heat 1/2 tablespoon olive oil over high heat. Add half of the cabbage and half of the remaining caraway. Saut� until the cabbage wilts. Add to onion mixture. Repeat with remaining cabbage. Season entire cabbage onion mixture with salt and pepper. In the same skillet, heat 1 tablespoon olive oil over high heat. Add pork; brown on all sides (10 minutes). Set atop the vegetables in pan. Add beer and molasses to skillet; bring to a boil, scraping browned bits. Pour over vegetables. Add broth. Roast pork and vegetables for 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150�F (45 more minutes). Place pork on cutting board. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer cooking juices to a small saucepan and boil for 5 minutes; spoon over pork.