Pork Roast With Cabbage

I finally stopped putting off the inevitable, and moved one of my hard-won cuts of pork from freezer to oven, with help from The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay Jensen.

Serving tip: if your dish lacks color, put it on a funky colored  plate!

Ingredients:

1 2-pound boneless pork loin, center roast (Don't forget to thaw it overnight.  The quickie thaw-it-in-water-in-an-hour method will do in a pinch, but the texture is just not the same.)

6 small red potatoes, rinsed

1 onion, chopped fine

1/2 head green cabbage, leaves peeled apart, rinsed and drained

Spices to taste:

   black pepper, garlic powder, paprika, dried rosemary

Directions:

1. Preheat oven to 375.

2. Rinse the pork loin and pat dry with paper towel.  Place the meat in the center of a large casserole dish.  Arrange the potatoes around the meat.  Add 1/8 inch of water to the bottom of the pan.  Sprinkle the meat with pepper, garlic powder, paprkia, rosemary, and onion.

3. Cover and bake for about 1 hour.

4. Arrange cabbage over meat and potatoes, recover and cook for another 30 minutes until internal meat temperature reaches 170.

serves 4-6