Roast Pork with Braised Red Cabbage, Apples & Golden Potatoes
Tender pork, vibrant red cabbage, apples and potatoes glazed with honey and citrus are the key elements of this festive roast. Warming spices of cinnamon and star anise add a subtle Christmas touch, although this recipe is wonderful at any time of the year.
How long will it take?
1 hour 45 minutes
What’s the serving size?
Serves 6
What do I need?
For the Pork
- 1.5 kg pork loin
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 ½ tsp fresh thyme leaves, plus sprigs for garnish
- 1 ½ tsp sea salt
- ¾ tsp freshly ground black pepper
For the Braised Red Cabbage
- 1 medium red cabbage, finely shredded
- 2 red apples, thinly sliced
- 1 ½ oranges, peeled and segmented
- 3 tbsp red wine vinegar
- 3 tbsp brown sugar
- 1 cup orange juice
- 3 tbsp butter
- 1 cinnamon stick
- 3 whole star anise
- Salt, to taste
- Freshly ground black pepper, to taste
- ¾ cup toasted walnuts, for garnish
For the Golden Potatoes
- 750 g small waxy potatoes, peeled
- 3 tbsp butter
- 1 ½ tbsp honey or maple syrup
- Zest and juice of 1 orange
- Pinch of salt
How do I make it?
- Preheat oven to 200C.
- Rub the pork loin with olive oil, garlic, thyme, salt, and pepper.
- Heat a frying pan over medium-high heat and sear the pork on all sides until golden brown.
- Transfer to a roasting dish and roast for 35–40 minutes, or until internal temperature reaches 65–70C.
- Rest for 10 minutes before slicing.
- Braise the Red Cabbage by melting butter in a large frying pan over medium heat.
- Add the cabbage and apples, tossing for 2–3 minutes until starting to soften.
- Stir in vinegar, sugar, orange juice, cinnamon stick, and star anise.
- Reduce heat, cover, and simmer for 35–40 minutes, stirring occasionally, until tender and glossy.
- Season with salt and pepper and fold through the orange segments before serving.
- Boil the peeled potatoes in salted water until just tender, then drain.
- In a large frying pan, melt butter with honey, orange zest, juice, and a pinch of salt.
- Add potatoes and toss until coated and lightly caramelised.
- To serve, slice the pork loin and arrange on warm plates.
- Add a spoonful of braised red cabbage with apples and orange. Place glazed golden potatoes on plates.
- Garnish with toasted walnuts, fresh thyme sprigs, and extra orange segments.
