Pork Roast with Warm Cabbage, Mustard and Champagne

Ingredients

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.