Roast Pork Loin with Red Cabbage, Apples, and Onions

Bread crumbs and a mustard rub coat the pork in this recipe. Serve it in the fall for a hearty dinner.

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Roast Pork Loin with Red Cabbage, Apples, and Onions
Makes: 6  servings Prep 25 mins Start to Finish 2 hrs 10 mins


  • 2 1/2 pounds  red and yellow onions, cut into 1/2-inch-thick wedges
  • 1 1 pound piece red cabbage, cut crosswise into 1/2-inch-thick slices, separated
  • 10 garlic cloves (6 whole cloves and 4 coarsely chopped)
  • 3 tablespoons  olive oil
  • 5 slices firm white sandwich bread
  • 2 tablespoons  coarsely chopped fresh sage, plus fresh leaves for garnish
  • 1 3 pound  center-cut boneless pork loin with thin layer of fat
  • 1/4 cup  Dijon mustard, plus additional to serve on the side
  • 2 pounds  apples (Granny Smith, Rome, or Empire), halved, cored, and halves cut into thirds
  • 1 tablespoon  cider vinegar or to taste


1. Toss onions, cabbage, whole garlic cloves, and 2 tablespoons oil together in a large heavy roasting pan; season with salt.

2. Tear bread and pulse in a food processor or blender with chopped garlic and sage until coarsely ground. Season with salt and pepper.

3. Preheat oven to 450 degree F. Rinse and pat pork dry; season with salt and pepper.Heat a large skillet with remaining 1 tablespoon oil over moderately high heat and brown pork on all sides, about 5 minutes. Place pork, fat side up, in center of roasting pan over onion mixture; spread mustard over top of pork. Sprinkle bread crumb mixture over mustard, pressing to adhere.

4. Roast pork 20 minutes. Reduce oven temperature to 400 degree F; add apples to pan and roast 1 to 1-1/4 hours more, until an instant-read thermometer inserted in center of pork registers 145 degree F, tenting with foil if browning too quickly.

5. Transfer pork in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.

6. Meanwhile, transfer onion mixture to a bowl and stir in vinegar; salt and pepper to taste.

7. Serve pork slices over onion mixture and garnish with fresh sage. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)775,
  • Fat, total(g)38,
  • chol.(mg)153,
  • sat. fat(g)11,
  • carb.(g)57,
  • fiber(g)9,
  • pro.(g)53,
  • sodium(mg)533,
  • Percent Daily Values are based on a 2,000 calorie diet
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