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Roast Pork with Red Cabbage Apples and Pota

2 tb Vegetable oil
3 lb Boneless pork loin
1 md Yellow onion; finely chopped
2 lb Thinly sliced red cabbage
2 lb Small new potatoes
3 md Tart green apples
2 tb Dark brown sugar
1 ts Salt
1/4 ts Black pepper
1 c White wine
1 tb Red wine vinegar


Chop the cabbage finely (you will need about 4 cups) and the onion. Peel and quarter the potatoes; peel, core and thinly slice the apples. Preheat the oven to 375 degrees. Heat the oil in an 8-quart flameproof casserole over moderate heat for 1 minute. Add the pork and brown on all sides -- about 10 minutes. Remove the pork and set aside. Add the onion to the casserole and saute, stirring occasionally, until soft -- about 5 minutes. Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar, and bring to a simmer, then return the pork to the casserole. Transfer the casserole to the oven. Bake, uncovered, stirring the cabbage mixture and turning the pork occasionally, about 1 1/2 hours or until a meat thermometer inserted in the center of the thickest part of the pork reads 155 degrees. This recipe serves 6.


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