Braised Pork Pot Roast and Red Cabbage

• 1 large onion
• 1 red cabbage, about 2 1/2 pounds
• 2 tablespoons vegetable oil
• 1/2 teaspoon dried thyme
• 3 pounds boneless pork loin roast, tied
• 1/3 cup balsamic vinegar
• 1/2 cup red currant jelly
• Hot cooked noodles, for serving

1. Prep: Chop onion.
2. Cut cabbage into quarters; cut out core.
3. Thinly slice cabbage crosswise.
4. Heat 1 tablespoon oil in Dutch oven or covered flameproof casserole over mediumhigh heat.
5. Mix thyme, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper and rub over pork.
6. Add pork to pot and cook, turning occasionally, until browned on all sides, about 8 minutes.
7. Transfer pork to plate.
8. Heat remaining tablespoon oil in pot and add onion.
9. Reduce heat to medium and cook, stirring occasionally, until onion softens, about 3 minutes.
10. In batches if necessary, add cabbage to pot, sprinkling it with balsamic vinegar.
11. Stir in jelly and 1/2 cup water.
12. Bury pork in cabbage.
13. Reduce heat to medium-low and cover.
14. Simmer until cabbage is tender and meat thermometer inserted in center of roast reads 150F, about 1 1/4 hours.
15. Season cabbage with salt and pepper to taste.
16. Remove pork from pot and cover cabbage to keep warm.
17. Let pork stand 10 minutes.
18. Carve and serve hot, with the noodles.

onion, red cabbage, vegetable oil, thyme, pork loin, balsamic vinegar, red currant, noodles

Taken from www.cookstr.com/recipes/braised-pork-pot-roast-and-red-cabbage (may not work)