Good Morning America Recipes

Pork Roast with Warm Cabbage, Mustard and Champagne

Recipe Courtesy Michael Symon

The "12 Days of Cooking Challenge" winner bakes with Iron Chef Michael Symon.
Difficulty: Easy
Cook Time: min

Are you looking for the perfect dish for you're holiday celebration? Check out Michael Symon's pork roast.


  • Pork Roast
  • 1-6 pound bone in pork loin roast
  • Kosher salt and freshly ground black pepper
  • ¼ cup blended oil
  • 2 cups chicken stock or water, plus more as needed
  • Cabbage
  • 1 head green cabbage, cored and sliced
  • 3 red onions, sliced
  • 2 Fresno chilies, thinly sliced into rounds
  • 2 tablespoons caraway seeds, toasted
  • 1 dried New Mexican chili, toasted to release oils
  • Kosher salt
  • Juice of 4 oranges
  • Champagne Finish
  • 1 750 ml bottle Champagne, semi-chilled
  • Salt
  • 2 tablespoons whole grain mustard
  • Splash sherry vinegar
  • Zest of ½ orange
  • ½ small bunch fresh cilantro, leaves picked
  • Cooking Directions

    For the pork loin:

    Season 1 bone-in pork loin roast generously with kosher salt and freshly ground black pepper on both sides. If possible, let it sit overnight and bring to room temperature prior to cooking.

    Place a large oval cast iron pan over medium-high heat and add 1/4 cup blended oil. Once heated, add the roast to the pan fat-side down and sear, about 2 minutes. Flip to sear on the other side, another 2 minutes. Flip to sear any remaining side, another 2 minutes.

    For the cabbage:

    Meanwhile, divide the cabbage, onions, Fresnos, toasted caraway seeds, dried chile, salt, and orange juice between 2 bowls. Toss to combine.

    Remove the pork from the pan and place onto a baking sheet. Deglaze the pan with about 2 cups chicken stock and use a wooden spoon to scrape the bottom. Add the cabbage mixture and top with the seared pork. Leave uncovered and place into the oven for about 45 minutes to 1 hour or until an instant-read thermometer reads between 140 to 145 degrees F internal temperature.

    This recipe was styled by chef Karen Pickus for Good Morning America.

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