Pork Roast with Warm Cabbage, Mustard and Champagne
Recipe Courtesy Michael Symon
Are you looking for the perfect dish for you're holiday celebration? Check out Michael Symon's pork roast.
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.