Pork Pot au Feu Dijon
Warm up a cold winter's evening with this hearty braised meal.
1 (3-pound) boneless pork loin roast
2 teaspoons olive oil
8 garlic cloves, crushed
1 tablespoon lemon zest
12 juniper berries, crushed
1 tablespoon black pepper
2 teaspoons salt
2 cups chicken broth, and additional as needed
1 onion, chopped
2 heads cabbage, coarsely chopped
2 cups champagne or dry white wine
1 teaspoon caraway seed
2 cups chicken stock
Salt and pepper, to taste
- In saute pan, brown pork on all sides in olive oil; remove to deep skillet.
- Add remaining ingredients except Champagne Cabbage ingredients, bring to a boil, reduce heat to a simmer and cover. Braise for 30 to 40 minutes, until pork is done.
- For Champagne Cabbage: In large skillet, saute onion and cabbage in olive oil until limp, 2 to 3 minutes. Stir in champagne or wine and let simmer until almost dry. Add caraway seed, chicken stock and salt and pepper to taste. Simmer gently until almost dry.
- Slice roast to serve with hot Champagne Cabbage.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.