Serves 6

Ingredients Edit

  • 1 tsp grated lemon rind
  • 2 cloves garlic, finely chopped
  • 2 tbs chopped flat leaf parsley
  • 2 tbs olive oil
  • ½ tsp + ¼ tsp salt
  • ⅛ tsp + a sprinkle of black pepper
  • 1 boneless pork loin, butterflied
  • ½ cup dry white wine
  • 2 tbs olive oil
  • 1 onion, chopped
  • ½ cup white wine
  • ½ head of cabbage, shredded
  • ½ cup chicken or beef broth
  • ½ tsp salt

Directions Edit

Pork roast---
  1. Heat oven to 425 degrees. Coat a roasting pan with oil.
  2. In bowl, mix together first 4 ingredients and ½ tsp salt and ⅛ tsp pepper.
  3. Open pork loin on flat surface and spread lemon garlic mixture over top.
  4. Roll up pork, tie with string.
  5. Sprinkle with remaining salt and pepper.
  6. Place in pan.
  7. Roast 20 min.
  8. Reduce oven to 350 degrees and roast 30 min. more
  9. Add wine to pan and Roast 15 min. longer or until done.
  10. Remove the roast from the oven, transfer roast to a cutting board.
  11. Tent with foil, let rest 10 min.
  12. Place roasting pan over heat.
  13. Simmer, scraping up any browned bits from bottom of pan until slightly reduced.
  1. In a pot, heat the oil.
  2. Add the onion, cook until golden and softened.
  3. Add the wine, bring to a simmer.
  4. Add the cabbage, broth and salt.
  5. Cover pot, reduce the heat, cook until the cabbage is tender, 1 hour.
To serve---
  1. Spoon cabbage onto serving platter.
  2. Slice pork, place on top of cabbage.
  3. Spoon pork juices over top.

Contributed by: Edit

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