Slow-Roasted Pork Loin with Apple and Cabbage

Pat the pork loin completely dry with paper towels. This is essential for a proper sear. Season all sides generously with salt and black pepper.

Rub the mustard all over the pork, pressing it into the meat. Let it sit at room temperature while you prepare the vegetables.

Melt 2 tbsp butter in a large Dutch oven or roasting pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Add the sliced cabbage and remaining 1 tbsp butter. Toss to coat and cook for 3 minutes until the cabbage begins to soften.

Stir in the sliced apple, apple cider vinegar, and salt. Cook for 2 more minutes. Spread the mixture into an even layer across the bottom of the pan.

Increase heat to high. Add the pork loin to the same pan and sear without moving until a deep golden crust forms on the bottom, about 4 minutes.

Flip the pork using tongs and press it down firmly into the cabbage-apple mixture. Sear the second side for 3 minutes until browned.

Pour the chicken broth and white vinegar around the pork. Scatter the garlic cloves into the liquid.

Cover the pan tightly with a lid or foil. Transfer to a 160°C (325°F) oven.

Roast for 1 hour 15 minutes, then check the internal temperature. Continue roasting until the pork reaches an internal temperature of 63°C (145°F) at its thickest point, about 30-45 minutes more.

Remove the pork from the oven and transfer it to a cutting board. Loosely tent with foil and rest for 10 minutes. This is not optional — the juices must redistribute.

While the pork rests, taste the apple-cabbage mixture and adjust seasoning with salt if needed. Stir in the chopped parsley.

Slice the rested pork into medallions about 1.5cm thick. Arrange the slices over the warm apple and cabbage mixture. Spoon some of the roasting juices over the meat and serve immediately.