Mustard-Braised Pork Loin with Buttered Cabbage

German

Medium · Hot

Mustard-Braised Pork Loin with Buttered Cabbage

Pork loin rubbed with mustard and braised slowly so the crust builds and the inside stays just right, the onion collapsing into the braising liquid and thickening it without any additional work. Cabbage wilted in butter alongside — not boiled, properly wilted — so it still has something to it. This is hearth cooking done with a little precision.

Recipe by

Lukas Vogt

The Stube Cook

Prep

15 min

Cook

30 min

Rest

5 min

Total

50 min

Method

Prep

Pat the pork loin dry with paper towels. Season generously with salt and black pepper on all sides.

Halve, peel, and dice the yellow onion. Smash the garlic cloves with the flat of your knife. Peel and slice the carrots into rounds.

Sear

Heat a heavy cast-iron skillet or Dutch oven over medium-high heat. Add 30g butter and let it foam.

Sear the pork loin for 3-4 minutes per side until deeply golden brown on all sides. Remove and set aside.

Braise

In the same pan, add the diced onion and sliced carrots. Cook for 5 minutes until softened and lightly caramelized.

In the same pan, add the diced onion and sliced carrots. Cook for 5 minutes over medium heat until softened, then increase to medium-high for another 3-4 minutes until lightly caramelized.

Pour in the white vinegar and scrape up any browned bits from the bottom of the pan.

Whisk in the mustard and 30g butter until a glossy sauce forms.

Whisk in the mustard and 30g cold butter over low heat until a cohesive but thin sauce forms. Note: The sauce will be thin and may separate—this is expected for this style of dish.

Braise for 35-45 minutes, turning the pork halfway through, until the loin is tender and cooked through to an internal temperature of 63°C (145°F).

Buttered Cabbage

While the pork braises, core and thinly slice the cabbage into ribbons.

In a separate large frying pan, melt 60g butter over medium heat until it begins to turn golden and nutty.

Add the cabbage ribbons and toss to coat in the butter. Season with salt and black pepper.

Cook, stirring occasionally, for 12-15 minutes until the cabbage is tender, sweet, and lightly caramelized at the edges. Do not cover.

Finish

Remove the pork loin from the braising liquid and let it rest for 5 minutes on a cutting board.

Slice the pork loin against the grain into thick medallions.

Arrange the buttered cabbage on a warmed serving platter, top with the sliced pork loin, and spoon the mustard braising liquid generously over everything.

Garnish with freshly chopped parsley and serve immediately.

Nutri-Score

Needs balance

A–E · lower is better · score 13

Calories

617

per serving

High in saturated fat · 26gHigh in protein · 45gLow sugar · 6g

Protein

45g

Carbs

13g

Fat

43g

Sat. fat

26g

Fiber

Sugar

Sodium

2127mg

Gluten FreeDairy InclusiveCarnivoreLow CarbDiabetes FriendlyLow Fiber DietHigh ProteinModerate CarbohydrateSaturated Fat Conscious

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

3.0

per serving

ECarbonAEU all-round· carbon sets the grade

Water

0.7m³

Land

93Pt

Runoff

0.3g P

Pork Loin drives 82% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderCrispySaucy

Aromas

PungentNuttyCaramelizedHerbal

Kitchen Equipment

Primary Tool

Cast Iron Skillet

Cast Iron SkilletFrying PanChef KnifeCutting BoardTongsMeat ThermometerPaper TowelsPlastic Wrap

Counter FootprintMedium

Techniques

Searing BraisingCaramelizingToasting

Safety & Storage

Cooking Temperature

Pork loin must reach 63°C (145°F) internal temperature. Use a meat thermometer inserted into the thickest part, away from bone, to verify safe doneness.

Cross Contamination

Raw pork juices can contaminate other foods. Use separate cutting boards for raw meat and vegetables. Sanitize all surfaces and utensils after handling raw pork.

Storage

Leftover braised pork should be refrigerated in airtight containers within 2 hours and consumed within 3-4 days for optimal safety.

High Risk Population

Pregnant women, elderly, young children, and immunocompromised individuals should ensure pork is cooked to well-done (71°C/160°F) as a precaution.

Handling

Butter should be kept cold until use. Do not leave butter at room temperature for extended periods during prep. Discard any butter that shows signs of rancidity.

Pro Tips

Technique

Let your butter turn golden and nutty before adding the cabbage—it takes only two minutes more and makes all the difference. You want the butter to smell like hazelnuts, not just melt.

Substitution

If you cannot find sharp yellow mustard, a good whole-grain variety works beautifully. The texture changes but the flavor stays true to what this dish needs.

From the chef

In Salzburg, we did not complicate braises. My Oma taught me that pork wants time and good mustard—nothing more. This dish reminds me of Sunday evenings after service, when the kitchen was quiet and I would make this just for myself, the way she made it: the caramelized edges of cabbage catching butter, the sharp bite of mustard cut through with a little vinegar, the whole house smelling like home.

Lukas VogtThe Stube Cook

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TagsBraisedComfort FoodButter RichMustardy

AllergensMilkMustard

Source: generated · May 30, 2026