Roasted Pork Loin with Cabbage Salad, Dumplings and Potatoes
This roasted pork loin recipe is a part of our regular dinner rotation when hosting guests.
It’s also a great Sunday dinner for the family to have leftovers for the upcoming week.
It doesn’t require a lot of effort and the results will make you look like a rock star in the kitchen. Popular side dishes are cabbage salad, dumplings and roasted potatoes. This meal is definitely a crowd-pleaser, the pork is so juicy and tender it almost melts in your mouth and the recommended side dishes all add a very flavourful taste to compliment the star of the dish.
The quality of the meat makes a huge difference. If you want to impress with this dish, we highly recommend buying the roasted pork from a local butcher. This is a dish where you can really taste the difference in quality. We got our pork loin from The Butcher’s Son near Yonge & Eglinton. Their meat is top-notch quality and their customer service is outstanding, their staff is very knowledgeable and helpful.
Try this recipe next time you have guests over and share your experience with us.
Servings: 10 servings
Time: Preparation 15 minutes. In the oven for 3 hours.
Pork Loin 2kg
3 garlic cloves
1 big onion
⅓ cup of olive oil
2 tablespoons caraway seeds
Salt and pepper
300ml vegetable stock
Preheat the oven to 180°C. You can prepare the roast ahead of time and reduce the heat to keep it warm before the guests arrive.
Press garlic and finely chop the onion and place in a medium bowl. Add olive oil, caraway seeds, salt and pepper and mix all ingredients.
Put the roast in a roasting pan and rub the meat with the mixture.
Place pork loin into oven for approximately 3 hours. For the first hour in the oven, cover the pork loin with a tin foil to make sure it doesn’t burn. Throughout the 3 hours, continuously check on the pork loin and add vegetable stock on top, so it doesn’t burn (check on it approximately every 20 minutes). At the beginning you are always adding new vegetable stock on top, but after all of it has been added, use a spoon to pick up the vegetable stock at the bottom of the pan to pour over the top of the pork loin.
Cabbage Salad Ingredients:
2-3 tablespoons of salt
½ teaspoon of sugar
1 tablespoon of vinegar
1 ½ tablespoon of caraway seeds
Cabbage Salad Instructions:
Wash cabbage, thinly chop it and place it in a big bowl. Add salt and sugar. The salt is added to extract the water and make it soft and the sugar is added to balance the salt. Let it sit for 30 minutes.
After the 30 minutes of letting the cabbage sit, add the vinegar and caraway seeds and mix together.
1 French baguette (1-2 days old)
½ teaspoon of nutmeg
¾ cup butter
1 medium onion
1 ½ cups milk
1 cup flour
Cut the the French baguette into small cubes. If the baguette isn’t 1-2 days old, in order to make it dry you can place it in the oven to dry the bread, at 160°C until crunchy.
Put the bread cubes in a large bowl, season it with salt and nutmeg and add the parsley.
Melt the butter in a medium pot and sautee the finely chopped onion. Add the milk and heat it up. Pour the mixture in the bowl with the bread, little by little, and mix it using a spoon. Make sure it doesn’t get too wet. Let it cool down.
Once the mixture is cooled down, add the eggs and mix. Then add the flour little by little, while continuing to mix.
Roll the mixture in your hands in a ball to form the dumplings. Bring a big pot of water to boil, salt the water and cook the dumplings for 15 minutes in the pot.
Small Yellow and Purple potatoes
Preheat the oven to 180°C. You can prepare the potatoes ahead of time and reduce the heat to keep it warm before the guests arrive.
Wash the potatoes and cut them into halves or quarters (depending on the size of the potato). Put the potatoes in a casserole, season with salt and rosemary, drizzle with olive oil and mix.
Place dish into the oven for approximately 30-40 minutes, depending on the size, until the potatoes are golden brown.