- 1 stick butter, softened
- 1/2 cup grated onion, 1 small
- 1 teaspoon dried marjoram, lightly crushed
- 1 teaspoon ground sage
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 3 pounds medium white-skinned potatoes
- 1 cup dry white wine or chicken stock
- Salt and pepper
- 1 3- to 4-pound pork loin roast
- 1 medium red cabbage
- 2 crisp apples, chopped
- Freshly grated nutmeg
- 1 cup cloudy apple cider
- 1/2 cup cider vinegar
- 1 round tablespoon light brown sugar
- 1 1/2 teaspoons caraway seed, half a palmful
Heat oven to 350F.
Combine butter with onion, marjoram and sage.
Heat a metal roasting pan on the stove over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Halve potatoes and place cut-side down in the hot pan. Cook until golden brown, flip and turn off the heat. Add the wine or stock to the potatoes and season with salt and pepper.
Rub pork with flavored butter and aggressively season with salt and pepper. Arrange the pork over the potatoes and dot with remaining butter. Roast about 1 hour and 30 minutes until the internal temperature reaches 145F on a meat thermometer.
Meanwhile, shred the cabbage and add to a large covered pot with the apples. Season with salt, pepper and a little nutmeg. Add cider, vinegar, sugar and caraway; bring to a boil then reduce heat to simmer. Cook covered for 1 hour, stirring occasionally.
Slice pork and serve with potatoes and cabbage alongside.