- 1 stick butter, softened
- 1 small onion, grated (1/2 cup)
- 1 teaspoon dried marjoram, lightly crushed
- 1 teaspoon ground sage
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 pounds medium white potatoes
- 1 cup dry white wine or chicken stock
- Salt and pepper
- 1 3-4-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)
Pre-heat the oven to 350°F.
Combine the butter with the onion, marjoram and sage.
Heat a metal roasting pan on the stove over medium high heat with two turns of the pan of EVOO, about 2 tablespoons. Halve the potatoes and place them 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 the pork with the flavored butter and aggressively season with salt and pepper. Arrange the pork over the potatoes and dot with the remaining butter. Roast for about 1 hour and 30 minutes, until the internal temperature reaches 145°F on a meat thermometer.
Meanwhile, shred the cabbage and add it to a large covered pot with the apples. Season with salt, pepper and a little nutmeg. Add the cider, cider vinegar, sugar and caraway seed; bring to a boil then reduce the heat to simmer. Cook covered for 1 hour, stirring occasionally.
Slice the pork and serve with the potatoes and cabbage alongside.