Categories: Entrees, June2016, Pork

Ingredients

• 3 Tbs olive oil
• 1 Boneless pork loin (2.5 - 3lbs), patted dry, salted and peppered
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 tsp Chinese Five Spice (optional)
• Salt and pepper
• Dash or two of soy sauce
• About 3 cups of any combination of red wine, pomegranate juice, and chicken broth (I usually do a third/a third/a third)
• 1/2 head of red cabbage

Directions

1. In a large dutch oven set over medium-high heat, add the oil. Brown the pork loin on all sides so you get a nice golden crust, about 5 minutes per side. Remove to a plate. Add the oniion, garlic, Chinese Five Spice (is using), and salt and pepper and cook until soft, about 5 minutes.

2. Return the pork to the pot. Add the soy sauce and the combination of red wine, pomegranate juice, and broth to allow the liquid to come a third of the way up the loin. Bring to a boil and then cover and simmer for 2-3 hrs, flipping once halfway through. (Monitor the liquid level to make sure a third of loin is always submerged — add more juice or wine if not). The longer it simmers, the better.

3. About 10 minutes before you serve, add the red cabbage to the pot. Remove the pork and slice. Bring the braising liquid to a boil and cook until it is slightly thickened, 2 – 3 minutes. (It won’t get syrupy because there is not enough fat in the meat). Serve the pork with the braising liquid and cabbage spooned on top.

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