Roasted Rack of Pork with Cabbage and Bacon

(from castro15’s recipe box)

Categories: Pork


  • 5 1/2 lb. pork loin on the bone, rack removed and tied back on
  • Kosher salt and black pepper
  • 1/2 cup olive oil
  • 3 apples, peeled, cored and cut into 6 wedges
  • 14 scallions, trimmed
  • 1/2 lb. bacon, diced
  • 6 garlic cloves, smashed
  • 6 sage leaves, chopped
  • 2 tbsp chopped rosemary
  • 3 tbsp butter
  • 1 head Savoy cabbage, trimmed of outer leaves and torn into large pieces
  • 4 sprigs thyme
  • 1 cup apple cider
  • Juice of 1 lemon


  1. Preheat the oven to 450 and position a rack in the center.

  2. Season the pork generously all over with salt and pepper. Heat 1/4 cup of the olive oil in a large heavy-bottomed pot over medium-high heat. Sear the roast on all sides, beginning with the fatty side, until lightly browned all over. Set the roast, bone side down, on a rack in a roasting pan and roast for 15 minutes. Reduce the temp to 350 and roast for 30 minutes.

  3. Meanwhile, toss the apples and scallions in the remaining 1/4 cup olive oil. Add the bacon, garlic, sage and rosemary and toss to combine. After the roast has cooked for 30 minutes at 350, add the apple mixture to the roasting pan and continue roasting for 1 hour more. Remove the roast from the oven and transfer to a cutting board. Cover the meat with a piece of foil, tenting it so it sits loosely on the meat, and let rest for 20 minutes.

  4. Meanwhile, add the butter, cabbage, and thyme to the roasting pan. Toss to coat, then return the pan to the oven and roast until the cabbage is wilted and the onions and apples are tender, about 10 minutes. Transfer the cabbage mixture to a large platter and set aside.

  5. Pour off all but 1 tbsp of the fat from the pan and place the pan on the stovetop over medium heat. Add the cider and lemon juice, scraping up any bits from the bottom of the pan with a wooden spoon. Bring to a boil, reduce the heat to medium-low and cook until the sauce coats the back of the wooden spoon.

  6. Carve the pork, cutting between the ribs and arrange on top of the cabbage mixture. Drizzle the cider sauce over the pork and cabbage and serve.

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