Pork Roast with Warm Cabbage, Mustard and Champagne
Filed under
Pork
Recipe courtesy Michael Symon. If you can, salt the roast the night before.
Ingredients
- 6 lb Pork loin, bone-in roast
- Kosher salt
- Black pepper, freshly ground
- 1/4 cup Blended oil
- 2 cup Chicken stock, or water, heated, plus more as needed
- 1 head Green cabbage, cored and sliced
- 3 Red onion, sliced
- 2 Fresno chile, thinly sliced into rounds
- 2 tbsp Caraway seeds, toasted
- 1 New Mexico chile, dried, toasted to release its oils
- 4 Orange, juiced
- 1 bottle Champagne, 750 ml, semi-chilled
- 2 tbsp Whole grain mustard
- splash Sherry vinegar
- 1/2 Orange, zested
- 1/2 bunch Cilantro, small, leaves picked
Directions
- Preheat the oven to 375 degrees F. Season the roast generously with salt and pepper on both sides and bring to room temperature.
- Heat the oil in a large oval cast-iron pan over medium-high heat. Sear the roast fat side down about 2 minutes, then each remaining side about 2 minutes.
- Toss the cabbage, onions, Fresnos, caraway, dried chile, salt, and orange juice together.
- Move the pork to a baking sheet. Deglaze the pan with the chicken stock, scraping the bottom. Add the cabbage mixture and set the pork on top. Roast uncovered 45 minutes to 1 hour, until an instant-read thermometer reads 140 to 145 degrees F.
- Set the pan on the stovetop and lean the pork against the side. Stand the Champagne bottle in the pan, remove the cage and let the cork pop (or ease it out with a towel), letting about 2 cups spill into the pan.
- Rest the pork briefly on a cutting board. Season the cabbage with salt and stir in the mustard and sherry vinegar. Cut the loin off the bone and slice. Pile the cabbage on a platter, fan the pork around it and add the bones. Garnish with orange zest and cilantro and spoon the pan sauce around.