PORK ROAST WITH CABBAGE AND APPLES RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
• Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
• Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
• Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
• Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Steps:

• Preheat the oven to 350°. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
• Add 1 tablespoon of the oil to the casserole. Season the pork with salt and pepper and add the roast to the casserole, fat side down. Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
• Transfer the casserole to the oven and roast the pork for 15 minutes. Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
• Increase the oven temperature to 425°. Dip the apple rings in the juices in the casserole and arrange on a baking sheet. Roast the rings for about 10 minutes, or until browned on the bottom. Turn the apples and roast for 5 minutes longer, or until well glazed.
• Meanwhile, add the remaining 1 tablespoon of oil to the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes. Add the cabbage, vinegar, thyme and the remaining 1/4 cup of Reduced Cider, and cook over moderately high heat, stirring, until the cabbage is wilted and the pan juices have reduced to a glaze, about 4 minutes. Season with salt and pepper. Slice the pork roast and serve with the apple rings and glazed cabbage.