Best Overnight Pork Roast With Cabbage Recipes

Juicy Tender (Cabbage Wrapped) Pork Roast image

Provided by Wildflour

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (3 lb) boneless pork loin roast
1 large head of cabbage
1 bunch green onions or 1 bunch use string
1/2 teaspoon dried thyme
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon salt
2 cups chicken bouillon

Steps:

Remove 6-8 outer leaves of cabbage.
Cut thick rib out of the center of the leaf, just the thick part only, cutting in no farther than 1/4-1/3 of the leaf.
Cut off root ends of green onions, (you'll need a small bunch), separate leaves.
In dutch oven or pot, bring 3 qts. water to a boil. Cook cabbage leaves in boiling water for 3-5 minutes til pliable.
With tongs, remove cabbage leaves to colander.
Add green onions to boiling water and blanch 10 seconds til just wilted.
Drain and pat dry with paper towel.
Preheat oven to 350º. Trim all fat from roast.
In very small bowl, mix thyme, pepper and 1 teaspoons salt. Rub roast with thyme mixture.
Wrap roast in wilted cabbage leaves.
Tie leaves with green onions. If you have trouble with this, you can always use string. (You kinda have to tie 2 green onions together to be long enough.).
Place roast in roasting pan, add 2 cups chicken bouillon.
Roast 1 hour, basting 2-3 times with bouillon juices.
Remove and let set at least 10 minutes. Remove cabbage and green onions. Discard or coarsely chop and serve with roast.
Slice, and serve with strained pan juices.

Nutrition Facts : Calories 388, Fat 19.1, SaturatedFat 3.7, Cholesterol 145.2, Sodium 820.6, Carbohydrate 2.2, Fiber 0.7, Sugar 0.9, Protein 49.1

Pork Tenderloin with Roasted Cabbage image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head green cabbage, cut into 8 wedges
4 tablespoons unsalted butter (2 tablespoons melted)
Kosher salt and freshly ground pepper
2 small pork tenderloins (about 1 3/4 pounds total), trimmed
2 teaspoons ground coriander
1 red bell pepper, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
2 tablespoons white wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.