Overnight Pork Roast With Cabbage

Name: Overnight Pork Roast With Cabbage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters beef broth; 1 kilograms boneless pork loin roast; 1 kilograms shredded fresh cabbage; 4 teaspoons caraway seeds, crushed and divided; 4 carrots; 2 cloves garlic, minced; 1 teaspoon ground black pepper; 2 Tbsps molasses; 3 Tbsps olive oil, divided; 1 onion, thinly sliced; 4 potatoes, cooked and mashed; 2 teaspoons salt; 10 servings salt and pepper to taste

Overnight Pork Roast With Cabbage is a gluten free and dairy free recipe with 10 servings. One serving contains 326 calories, 35g of protein, and 10g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. A couple people really liked this main course. If you have bay leaves, olive oil, molasses, and a few other ingredients on hand, you can make it. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

In a small bowl, combine 2 teaspoons of the crushed caraway seeds, garlic, salt and ground black pepper. Rub the pork with the dry rub mixture, cover and refrigerate for 24 hours.

Ingredients you will need

Ground Black Pepper

Caraway Seeds

Garlic

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Heat 1 tablespoon of the oil in a large skillet over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Caraway Seeds

Bay Leaves

Carrot

Onion

Saute for 8 minutes, or until vegetables are tender.

Ingredients you will need

Vegetable

Transfer this to a 10x15 inch roasting pan.

Equipment you will use

Roasting Pan

In the same skillet over high heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds) of the cabbage, and 1/2 teaspoon crushed caraway seeds.

Ingredients you will need

Caraway Seeds

Olive Oil

Cabbage

Equipment you will use

Frying Pan

Saute, stirring often, until this cooks down, about 5 to 10 minutes.

Transfer this to the roasting pan and repeat with another 1/2 tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage, and the remaining crushed caraway seeds. Once cooked down, transfer this to the roasting pan.

Ingredients you will need

Caraway Seeds

Cabbage

Cooking Oil

Equipment you will use

Roasting Pan

Heat the remaining olive oil in the same skillet over medium high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Place the pork loin in the heated oil and brown well on all sides. Set the roast on top of all the vegetables in the roasting pan.

Ingredients you will need

Vegetable

Pork Loin

Cooking Oil

Equipment you will use

Roasting Pan

Add the beer and molasses to the skillet and bring to a boil, scraping up all the browned bits on the bottom of the skillet.

Ingredients you will need

Molasses

Beer

Equipment you will use

Frying Pan

Pour this and the broth over the pork roast and vegetables. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Pork Roast

Vegetable

Broth

Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn pork over and bake until the internal temperature of the pork reaches 145 degrees F (63 degrees C). At this point, remove the pan from the oven and let the pork sit on a cutting board for 5 minutes. Then slice the pork into serving size pieces. Discard the bay leaves. Return the sliced pork to the pan resting over the vegetables. Top off with the mashed potatoes.

Ingredients you will need

Bay Leaves

Vegetable

Potato