Preheat oven to 375 degrees F.
Season 1 bone-in pork loin
roast generously with kosher salt and freshly ground black pepper on both sides. If possible, let it sit overnight and bring to room temperature prior to cooking.
Place a large oval cast iron pan over medium-high heat and add 1/4 cup blended oil. Once heated, add the roast to the pan fat-side down and sear, about 2 minutes. Flip to sear on the other side, another 2 minutes. Flip to
sear any remaining side, another 2 minutes.
For the cabbage:
Meanwhile, divide the cabbage, onions, Fresnos, toasted caraway seeds, dried
chile, salt, and
orange juice between 2 bowls. Toss to combine.
Remove the pork from the pan and place onto a baking sheet.
Deglaze the pan with about 2 cups
chicken stock and use a wooden spoon to scrape the bottom. Add the cabbage mixture and top with the seared pork. Leave uncovered and place into the oven for about 45 minutes to 1 hour or until an instant-read thermometer reads between 140 to 145 degrees F internal temperature.
When ready, remove the pork from the oven and place onto the stovetop or heatproof surface. Lean the pork again the side of the pan. Place the semi-chilled
champagne bottle into the pan and take the cage off the top. You can let the top pop on its own or loosen it slowly with a kitchen towel. Allow some of the champagne, about 2 cups, to spill into the pot.
Remove the pork from the pan and allow to rest briefly on a cutting board. Taste and season with salt. Stir in the
mustard and the
sherry vinegar. Remove the
pork loin from the bone and slice. Place the cabbage onto a family-style platter. Fan the pork slices around the
cabbage. Carve between the bones and add the bones to the platter.
Garnish with the
orange zest and cilantro leaves and spoon the pan
sauce around the pork.
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By hkret_2475435
Bristol, VT
on March 04, 2012
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We made this for dinner last night, the flavors were just beautiful- you can taste them both individually and as they blend together. We will do this one again.
By SkinneyFeeling1
Fort Lauderdale, FL
on October 29, 2011
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It truly lived up to my expectations. My family and friends enjoyed it. I will definitely make again.
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