Roast Pork Loin with Red Cabbage, Apples, and Onions

Makes: 6 servings

Prep: 25 mins
Start to Finish: 2 hrs 10 mins

Ingredients

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

Directions

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.