- 12 ounces pork loin
- 3 dried apricots, coarsely chopped (about 2 tablespoons)
- 2 garlic cloves, minced
- 2 tablespoons minced fresh flat-leaf Italian parsley
- 1 teaspoon olive oil, plus extra for filming the pan
- Â˝ teaspoon kosher salt
- Â˝ teaspoon freshly milled black pepper
- 2 tablespoons Dijon mustard
- 2 cups finely shredded red cabbage
- 1 teaspoon rice wine vinegar
Each slice of pork loin you fan out over the red cabbageÂ will have an orange-colored core, a burst of apricotÂ color, and flavor. Remember that you neednâ€™t cook porkÂ to death, either. An internal temperature of 160Â°F is allÂ thatâ€™s required.
- Heat the oven to 425Â°F. Use a sharpening steel, boningÂ knife, or a sturdy chopstick to poke a hole lengthwiseÂ through the center of the meat and insert the apricotsÂ into this hole, pushing them with your fingers.
- Combine the garlic and parsley with the olive oil on aÂ sheet of wax paper. Season the roast all over with saltÂ and pepper, then slather it with mustard. Dredge theÂ roast in the garlic and parsley mixture. Toss the shreddedÂ cabbage with the vinegar in a medium bowl, and seasonÂ to taste with salt and pepper.
- Film the roasting pan with olive oil and make a bed ofÂ the red cabbage on the bottom of the pan.
- Place the porkÂ on the cabbage and roast, uncovered, for 20 to 25Â minutes, or until the internal temperature of the meat isÂ 160Â°F. Let it stand 5 to 10 minutes, then carve into Â˝-Â inch slices and serve, making a bed of braised cabbageÂ topped with fanned-out slices of meat on each plate.