Pork Loin with Red Wine Cabbage

Serves 4

Ingredients for pork
1kg pork loin, deboned
2 handfuls of spinach
2 handfuls of button mushrooms, chopped
RUB:
zest of ½ orange
zest of ½ lemon
1 tablespoon chopped garlic
1 tsp thyme
1 tsp sage

Ingredients for cabbage
1 onion, thinly sliced
½ red cabbage, thinly sliced
4 juniper berries
1 bay leaf
1 tsp chopped garlic
300ml red wine
300ml chicken stock
juice of ½ lemon
1 clove
40g butter

Method:
For pork:
1. Set pork in roasting tray and coat well with Rub ingredients
2. Place in oven at 180’C for 2 ½ hours

For cabbage:
1. Gently fry onion in saucepan over low heat with garlic for 5 minutes
2. Add juniper berries and cabbage and fry for another 5 minutes
3. Add red wine, let it reduce until almost all evaporated
4. Add chicken stock, let it reduce same as wine
5. Add butter, lemon juice
6. Simmer for 45 minutes

To serve:
Sauté spinach and mushrooms over medium heat in pan for 5 minutes
Slice pork loin and serve over spinach and mushroom mix, with cabbage on side.

To receive a new recipe every month by email,
sign-up for the Caveau Newsletter.