Roast loin of pork with balsamic sautéed red cabbage

by Susanne Kjaer

Ingredients

For 6

1200 g boneless pork loin
13 g salt
10-12 cloves
1 cinammon stick
1 carrot
1 onion
2½ dl red wine

Balsamic sautéed red cabbage
¾ kg red cabbage
Salt
4 tbsp balsamic or other wine vinegar
1 dl red wine
1-2 onions, 120 g
Pepper
10 g butter
6 red apples

Sauce
1 shallot
1 tsp ground cinnamon
1 tsp ground cloves
1 pinch of allspice

2½ dl stock
Salt
Pepper
1 dl dark sweet port
1 pinch of sugar
Cornflower

Oven baked potatoes - 1½ kg

 Approx 1½ time

Method

Roast loin

1. Ask the butcher to cut the meat from the piece of loin that extends from the tenderloin up to the 5th rib – without the bone.
2. Ask the butcher to score the rind right down to the meat with ½ cm intervals – without scoring the meat itself. Go over the scoring yourself: sometimes it’s not deep enough, especially at the sides.
3. Season the scored rind carefully with salt.
4. Stick the cloves and thin pieces of cinnamon between the scored rind.
5. Put the meat on a rack in a small roasting dish – as evenly as possible.
6. If necessary, use some crumpled tinfoil to ensure that the rind lies completely horizontal.
7. Put the chopped vegetables, red wine and 2½ dl water in the roasting pan.
8. Place the roast in a cold oven on the middle rack. Turn on the oven at 200 degrees and roast for 1¼-1½ hours.

A meat thermometer will give you the best results. The meat is ready when the core temperature is 65 degrees. At 55 degrees check whether the rind is crisp. If not, turn the heat up to 250 degrees until the core temperature reaches 65 degrees. Keep checking the rind when the temperature is this high as it shouldn’t be too dark. If the rind is crisp, continue roasting at 200 degrees until the core temperature is 65 degrees.

Oven baked potatoes

1. Peel the potatoes and cut them into wedges.
2. Sprinkle with salt and pepper and put them on baking paper in the oven beside the meat.
3. Roasting time for the potatoes is approx. 1 hour.

Balsamico sautéed red cabbage

1. Cut the red cabbage as thinly as possible and put into a saucepan with a little salt. Cover with boiling water and allow to stand for 10 mins.
2. Drain the cabbage so that it’s moisture free.
3. Add the balsamic vinegar and red wine and boil until there are 2 tbsp remaining.
4. Cut the onions into thin slices, season with salt and pepper and and fry in butter under a low heat in a pan until soft.
5. Add to the red cabbage.
6. Turn the apple wedges quickly in the pan using the rest of the butter under a high heat.

Sauce

1. Remove the meat from the oven, pour the juices into a pan.
2. Add the finely chopped onion, cinnamon, cloves and allspice and boil for 2 mins.
3. Add the stock and port.
4. Skim away the fat and reduce to 2/3.
5. Sieve the sauce and add cornflower mixed in cold water.
6. Season with herbs, salt, pepper and sugar.

1-2 hours

ENERGY DISTRIBUTION

Nutritional content per person (approx. 860 g serving) loin with crackling:
Energy: 3339 kJ (798 kcal)
Protein: 47 g
Carbohydrate: 66 g
Fibre: 10 g
Fat: 30 g

Nutritional content per 100 g loin with crackling:
Energy: 393 kJ (94 kcal)
Protein: 6 g
Carbohydrate: 8 g
Fibre: 1 g
Fat: 4 g

Nutritional content per person (approx. 860 g) loin without crackling:
Energy: 3209 kJ (767 kcal)
Protein: 47 g
Carbohydrate: 66 g
Fibre: 10 g
Fat: 26 g

Nutritional content per 100 g loin without crackling:
Energy: 375 kJ (90 kcal)
Protein: 5 g
Carbohydrate: 8 g
Fibre: 1 g
Fat: 3 g