Ingredients:
• 1 2-pound boneless pork loin, center roast
• 6 small red potatoes, rinsed
• ⅛ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ to ½ teaspoon paprika
• ½ teaspoon dried rosemary, chopped fine
• ½ onion, chopped fine
• 1 small head green cabbage, leaves peeled apart, rinsed and drained
Preparation:
Preheat oven to 325°. Rinse the pork loin and pat dry with paper towel. Place the meat in the center of a large casserole dish or roasting pan. Arrange the potatoes around the meat. Add ⅛ inch of water to the bottom of the pan. Sprinkle the meat with black pepper, garlic powder, paprika, rosemary, and onion.
Cover and bake for about 1½hours or until internal temperature reaches 170°. Add the cabbage when 30 minutes remain in the baking time. Arrange the cabbage over the top of the meat and potatoes. Steam any remaining cabbage that does not fit in the pan separately on the stovetop. Serve with green salad.
MAKES 4 TO 6 SERVINGS
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
Subscribe to:
Post Comments (Atom)
Popular Recipes
-
The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the s...
-
A thirteenth-century cookery book contains one of the first written references to the tiny flour pellets called couscous. At the time, the a...
-
Here you can buy 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!' bo...
-
A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table. (Not to mention the ...
-
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. Lagasse ha...
-
These delicate rolls are originally from Minas Gerais but have become so popular that they can now be found across the country. But be fore...
-
Rick Bayless is a James Beard Award-winning chef and author. He is the host of the public television series, Mexico—One Plate at a Time and...
-
Rice is the staple for about half the world’s population, especially across large parts of Asia, but also in Latin America. A descendent of ...
-
Barley was likely the most important grain of ancient civilizations, from the Chinese to the Egyptians, from the Greeks to the Romans. Celeb...
-
Here you can buy 'The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them&...
No comments:
Post a Comment