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Lidia Bastianich's Roasted Pork Loin with Cabbage and Dried Cherry Sauce
Ingredients
  • subheading: PORK:
  • 1 2- to- 2½-pound boneless pork loin, tied to keep the shape
  • 2 teaspoons kosher salt
  • 2 teaspoons fennel powder
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra- virgin olive oil
  • 4 cloves garlic, crushed and peeled
  • 1 medium onion, sliced
  • 1 large head green cabbage, cored and shredded
  • 2 fresh bay leaves
  • 3 sprigs fresh thyme
  • ½ cup dry white wine
  • ½ cup dried cherries
  • subheading: CHERRY SAUCE:
  • 2 cups dried cherries
  • 1½ cups dry white wine
  • 1½ cups chicken stock
  • 2 fresh bay leaves
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
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