12-20-15 good, different, not too easy, cut it in half
Salt and pepper
1 tablespoon minced fresh thyme
1 boneless pork loin roast, preferably blade end (3 pounds)
2 tablespoons vegetable oil
½ small head green cabbage, shredded into 1-inch strips
1 medium onion, thickly sliced
3 garlic cloves, minced
1½ teaspoons ground ginger
1 teaspoon dry mustard
½ teaspoon ground cardamom
1 cup stout
¼ cup chopped fresh parsley
½ cup low-sodium chicken broth
2 teaspoons brown sugar
¾ cup pitted prunes, quartered (about 3½ ounces)
½ teaspoon balsamic vinegar
1 tablespoon butter
Set the oven rack in the middle position and heat the oven to 350 degrees. In a small bowl, mix 1½ teaspoons salt, ¾ teaspoon pepper, and 2 teaspoons thyme. Tie pork into a cylinder with kitchen twine at 1½-inch intervals, and rub with the salt mixture.
In an ovenproof skillet over medium-high heat, heat 2 teaspoons of oil, then brown roast on all sides, about 12 minutes; set aside. Add 2 more teaspoons of oil to the skillet, heat, then saute the cabbage until browned, about 5 minutes; set aside. Add remaining oil to the skillet, adjust heat to medium, and saute onion and ¼ teaspoon salt until soft, about 4 minutes. Add the garlic, ginger, mustard, cardamom, and remaining thyme, and cook for about 45 seconds. Stir in ½ cup of the stout and accumulated pork juices and cook for 1 minute. Return the cabbage to the skillet and mix. Position the pork over the cabbage and roast until the meat reaches 135 degrees, 45 to 60 minutes. Transfer roast to a carving board, tent with foil, and rest for 15 minutes (temperature should increase to about 150 degrees). Stir half the parsley into the cabbage and remove to a platter; tent with foil.
Meanwhile, transfer the hot skillet to a burner over high heat. Add the remaining stout, chicken broth, brown sugar, and prunes, bring to a strong simmer, scrape the fond from the bottom of the pan, then reduce sauce by half, about 6 minutes, adding the accumulated pork juices partway through. Adjust heat to medium-low and stir in the vinegar and butter. Taste and adjust the seasoning, if necessary. Off heat, stir in the remaining parsley.
Meanwhile, remove the twine from the meat, slice, and arrange over the cabbage on the platter. Pour the sauce over the meat and serve.
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