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'
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