Roast Pork Loin And Red Cabbage

• 5 lb. pork loin roast, tied
• 1 tsp. salt
• 1/2 tsp. paprika
• 4 oz. bacon, diced
• 1 tsp. caraway seed
• 2 Tbsp. sugar
• parsley sprigs
• 1/4 c. oil
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon
• 2 1/4 lb. red cabbage, shredded
• 1/4 c. sherry
• thin celery strips or French-cut green beans

1. Preheat oven to 350u0b0 (180u0b0 C).
2. Rub the pork loin with oil. Season by sprinkling salt, pepper, paprika and cinnamon over the roast.
3. Place on a rack in roasting pan.
4. Bake 2 hours.
5. While loin is roasting, fry bacon in a large skillet.
6. Remove; set aside. Drain all the bacon fat; reserve 1/4 cup.
7. Place cabbage in skillet; saute 3 minutes in reserved bacon fat.
8. Add the caraway seed, sugar, bacon and sherry.
9. Cover and simmer 15 minutes or until tender.
10. Place on serving platter.
11. Slice roast and serve on cabbage.
12. Garnish with sprigs of parsley and thin celery strips or French-cut green beans.
13. Serves 8.

pork loin roast, salt, paprika, bacon, caraway seed, sugar, parsley sprigs, oil, pepper, cinnamon, red cabbage, sherry, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393748 (may not work)