Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Friday, December 16, 2011

Danish Roast Pork, Potatoes and Red Cabbage with Apples

This is a beautiful, hearty, simple "go-to" dish for the holidays.  Foolproof and inexpensive, anyone can pull off this delightful feast.  I do have a few pointers though...when making the compound butter be sure you grate the onion over the butter so that you get all the juices from the onion, because that adds an incredible amount of flavor.  In this recipe you cut the potatoes in half and cook them on the stove in the roasting pan on one side until golden brown (more golden than pictured above).  Then you flip them and let the other potato halves slow roast under the pork, soaking up all the compound butter and wine.  The potatoes turn out nice and juicy from all the juices on one side and good and crispy on the other.  About a half hour into cooking the pork roast start on the red cabbage and apple side dish.  It couldn't be easier to make and is the perfect accompaniment to the roast pork and potatoes.  Happy cooking and Happy Holidays!  =)

This recipe is adapted from Rachael Ray's.

1 stick butter, softened
1/2 cup grated onion, 1 small
1 tsp dried marjoram, lightly crushed
1 tsp ground sage
2 TBSP olive oil
3 lbs medium white-skinned potatoes
1 cup dry white wine or chicken stock
Salt and pepper
1 3- to 4-pound pork loin roast
1 medium red cabbage
2 crisp apples, chopped
Freshly grated nutmeg
1 cup cloudy apple cider
1/2 cup cider vinegar
1 round TBSP light brown sugar
1 1/2 tsp caraway seed, half a palmful

Heat oven to 350°F.

Combine butter with onion, marjoram and sage.

Heat a metal roasting pan on the stove over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Halve potatoes and place cut-side down in the hot pan. Cook until golden brown, flip and turn off the heat. Add the wine or stock to the potatoes and season with salt and pepper.

Rub pork with flavored butter and aggressively season with salt and pepper. Arrange the pork over the potatoes and dot with remaining butter. Roast about 1 hour and 30 minutes until the internal temperature reaches 145°F on a meat thermometer.

Meanwhile, shred the cabbage and add to a large covered pot with the apples. Season with salt, pepper and a little nutmeg. Add cider, vinegar, sugar and caraway; bring to a boil then reduce heat to simmer. Cook covered for 1 hour, stirring occasionally.

Slice pork and serve with potatoes and cabbage alongside.

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