Lemon Pork with Braised Cabbage

Description
A smooth combination of authentic pork and cabbage is made with herbs, white wine, fresh broth, and olive oil, cooked to red-hot perfection, and served with other vegetable dishes on the side, as it is great for lunch or dinner and keeps a flaming hot taste with the meat and vegetables.

For the meat base

 * 1 tsp. grated lemon rind
 * 2 cloves garlic, finely chopped
 * 2 tbsp. chopped flat leaf parsley
 * 2 tbsp. olive oil
 * 3 ¼ tsp. salt
 * 1 ⅛ tsp. black pepper
 * 1 boneless pork loin, butterflied
 * ½ cup dry white wine

For the vegetables

 * 2 tbsp. olive oil
 * 1 onion, chopped, red, white, or yellow
 * ½ cup white wine
 * ½ head of cabbage, shredded
 * ½ cup chicken or beef broth
 * ½ tsp. salt

For the meat base/pork roast

 * 1) Heat an oven to 425° F. Coat a roasting pan with oil.
 * 2) In a bowl, mix together first 4 ingredients, ¼ teaspoon salt, and ⅛ teaspoon pepper.
 * 3) Open pork loin on flat surface and spread lemon garlic mixture over the top.
 * 4) Roll up pork; tie with the string.
 * 5) Sprinkle with the remaining salt and pepper. Place in the pan. Roast 20 minutes.
 * 6) Reduce oven to 350° F and roast 30 minutes more
 * 7) Add wine to the pan and roast 15 minutes longer or until done.
 * 8) Remove the roast from the oven; transfer roast to a cutting board.
 * 9) Tent with foil; let rest 10 minutes
 * 10) Place a roasting pan over heat. Simmer, scraping up any browned bits from bottom of pan until slightly reduced.

For the vegetables

 * 1) In a pot, heat the oil.
 * 2) Add the onion; cook until golden and softened.
 * 3) Add the wine; bring to a simmer.
 * 4) Add the cabbage, broth and salt. Cover the pot; reduce the heat.
 * 5) Cook until the cabbage is tender, 1 hour.

To serve

 * 1) Spoon cabbage onto the serving platter.
 * 2) Slice pork; place on top of cabbage.
 * 3) Spoon pork juices over the top.

Contributed by:

 * Catsrecipes Y-Group