Mustard-Crusted Pork Roast with Braised Red Cabbage

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 130 min · Pork · low-carb, high-protein

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Ingredients

• 1 1/4 lb boneless pork loin roast
• 1/4 cup whole grain mustard
• 1/2 tbsp Dijon mustard
• 1/2 tsp caraway seed
• 1/4 tsp ground allspice
• 3/4 tbsp dark brown sugar
• 1 garlic cloves
• 1 large head (about 3 lb) red cabbage
• 1 apples
• 1 red onion
• 1/4 cup apple cider vinegar
• 3/4 tbsp unsalted butter
• 1/4 tsp ground cloves

Method (tap to check — screen stays awake)

1. Heat the oven to 375F. Pat the pork loin dry and season all over with salt and pepper.
2. Stir together the house caraway-allspice mustard crust: both mustards, the caraway seed (lightly crushed), allspice, 2 tablespoons of the brown sugar, and the grated garlic. Slather it thickly over the top and sides of the roast.
3. Set the roast on a rack in a roasting pan and roast 75 to 90 minutes, until the crust is burnished and an instant-read thermometer hits 145F in the center. Pork at 145F is juicy and faintly blush — that's correct, not underdone.
4. While the pork roasts, melt the butter in a Dutch oven over medium. Soften the sliced red onion 4 minutes, then add the shredded cabbage, sliced apples, cider vinegar, remaining 1 tablespoon brown sugar, ground cloves, 1/2 cup water, and a teaspoon of salt.
5. Cover and braise the cabbage on low 50 to 60 minutes, stirring occasionally, until silky and deep magenta; finish uncovered a few minutes to cook off excess liquid.
6. Rest the roast 15 minutes before carving — carving early pours the juice onto the board instead of keeping it in the meat.
7. Slice thick, and serve over the braised cabbage with any board juices and crust bits spooned on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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