Prep 15 mins
Cook 1 hr
Food & Wine. Wine: Alsace Pinot Gris or the 1996 Riesling Spätlese from Germany.
- 4 ounces lean bacon, cut into 1/2 -inch pieces
- 2 tablespoons vegetable oil
- 1 1⁄2 lbs boneless pork loin roast
- salt & freshly ground black pepper
- 1⁄2 cup reduced cider
- 2 firm red apples, such as Winesap, cored and cut crosswise into 1/2 -inch-thick rings
- 1 medium onion, coarsely chopped
- 3⁄4 lb napa cabbage, sliced crosswise 1/2 inch thick (4 cups)
- 2 teaspoons cider vinegar
- 1 teaspoon thyme leaves
- Preheat the oven to 350°. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
- Add 1 tablespoon of the oil to the casserole. Season the pork with salt and pepper and add the roast to the casserole, fat side down.
- Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
- Transfer the casserole to the oven and roast the pork for 15 minutes. Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°.
- Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
- Increase the oven temperature to 425°. Dip the apple rings in the juices in the casserole and arrange on a baking sheet.
- Roast the rings for about 10 minutes, or until browned on the bottom. Turn the apples and roast for 5 minutes longer, or until well glazed.
- Meanwhile, add the remaining 1 tablespoon of oil to the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes.
- Add the cabbage, vinegar, thyme and the remaining 1/4 cup of Reduced Cider, and cook over moderately high heat, stirring, until the cabbage is wilted and the pan juices have reduced to a glaze, about 4 minutes.
- Season with salt and pepper. Slice the pork roast and serve with the apple rings and glazed cabbage.