PORK LOIN AND CABBAGE IN OVEN RECIPES

Steps:

• Preheat oven to 350°.
• Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
• Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt.

Steps:

• Preheat oven to 400°F. Thinly slice scallions; divide green and white parts. Heat 2 tablespoons of the oil in a large cast-iron skillet over high. Sprinkle pork evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, about 3 minutes per side. Transfer to a rimmed baking sheet; roast at 400°F until a thermometer inserted in thickest portion registers 145°F, 10 to 15 minutes. While pork roasts, add remaining 1 tablespoon oil to skillet; heat over medium-high. Add white parts of scallions; cook, stirring constantly, until translucent, about 1 minute. Add cabbage; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium; add cranberries. Cook, covered, stirring occasionally, until cabbage is tender, about 4 minutes. Stir in vinegar, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Remove from heat, and cover to keep warm. Place pork on cabbage in skillet; let stand 5 minutes. Transfer pork to a cutting board; slice. Stir pork juices in skillet into cabbage until well combined. Sprinkle cabbage with sliced almonds and green parts of scallions. Serve with sliced pork.