Pork Loin Roast With Braised Red Cabbage

• 4 to 6 lb. pork top loin (double)
• 1 Tbsp. oil
• 1 tsp. salt
• 1 tsp. crushed fennel
• 2 medium onions, sliced
• 1 garlic clove, crushed
• 1 1/2 lb. (about 8 c.) coarsely chopped red cabbage
• 1/2 c. white wine

1. Place roast on rack in an open roasting pan.
2. Insert roast meat thermometer so that bulb is centered in thickest part.
3. Do not add water.
4. Do not cover.
5. Roast in a slow oven (325u0b0) until the thermometer registers 170u0b0.
6. Allow 30 to 35 minutes per pound.
7. Let roast stand in a warm place 15 to 20 minutes after removal from oven.
8. Heat oil in large frying pan.
9. Add onions and garlic and cook 2 to 3 minutes.
10. Add cabbage, salt, fennel and white wine, stirring to combine.
11. Cover tightly and cook 10 minutes or until cabbage is tender-crisp.
12. Serve cabbage with carved pork roast.

pork top loin, oil, salt, crushed fennel, onions, garlic, red cabbage, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472933 (may not work)