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.