Recipe of the Week – Bacon, Cabbage, and Beer Braised Pork Loin

Bacon, Cabbage, and Beer Braised Pork Loin

Oktoberfest is one of our favorite times of the year, not just because of the beer, but also because of all the tasty food! But, that doesn’t mean you can’t enjoy these tasty dishes other times of the year.

Here is an Oktoberfest recipe that is healthy and delicious. Give it a try and pair with your favorite German Oktoberfest beer, like Ayinger Oktoberfest Marzen.

What You Need:

• 1 (2 pound) boneless pork loin
• 4 teaspoons paprika, divided into two
• 2 teaspoons dried thyme, divided
• Liberal dashes of salt and pepper
• 1 teaspoon dried sage
• Cooking spray
• 1 clove garlic, chopped
• 6-7 slices of bacon, chopped (will equal about 3/4 cup)
• 2 cups of chopped yellow onion
• 2 pounds or so of very thinly sliced cabbage (10-12 cups)
• 2 tablespoons tomato paste
• 1 bottle dark beer (used Oktoberfest)
• 1 tablespoon Dijon mustard

How To Make It:

1. Preheat oven to 350 degrees F. Spray a large Dutch oven with cooking spray.
2. Rub pork loin with 2 tablespoons of paprika, one tablespoon of thyme, sage and salt and pepper.
3. Heat olive oil in a large pan. Add pork and cook for five minutes, allowing the meat to brown on all sides.
4. Remove pork from pan and place in greased Dutch oven.
5. In the same pan, add bacon. Cook for about three to four minutes. Add cabbage, garlic and onion. Cook until cabbage is wilted, usually about 10 minutes. Stir mixture to ensure nothing burns.
6. Add in tomato paste and remaining spices. Take off heat, pour over pork loin and bake for about 1 to 1-1/2 hours, or until pork is white in the center.

Enjoy!

*Recipe Source:https://www.sheknows.com/food-and-recipes/articles/843509/beer-filled-ocktoberfest-menu