Oven Braised Pork Roast with Red Cabbage and Leek
4 tsp paprika, divided
2 tsp dried thyme, divided
1½ tsp salt, divided
1½ tsp black pepper, divided
1 tsp dried sage
2 tbsp olive oil
1 pork roast (2 lbs)
1 small red cabbage, quartered and sliced (1 lb / 6 cups)
1 leek, cleaned and sliced (¾ lb / 6 cups)
1 large carrot, julienned (5 oz)
1½ cups beef broth
1 tbsp tomato paste
Preheat oven to 350℉. Heat olive oil in a skillet over medium-high heat.
Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage in a small bowl. Dry pork roast using paper towels and rub with spice mixture. Add pork to hot oil and brown on all sides. Remove pork from the pan and place in a 10”x13” baking pan.
Arrange cabbage, leek and carrot around pork roast in the pan. Combine remaining spices, beef broth and tomato paste, pour evenly over vegetables.
Cover pan with aluminum foil and cook in the oven for 1½ hours or until pork reaches an internal temp of 145℉. Allow pork roast to rest for 5 minutes before slicing.
4 servings, 300 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in tightly sealed containers for up to 3 months.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put them back on the shelf for sale. If you find that you have leftover cabbage, use it to make this tasty Roasted Red Cabbage with Shrimp or Broccoli Coleslaw!