Roast Pork Loin with Sauteed Cabbage and Apples

Our local weatherman Chuck Gaidica has called for a "cuddle alert" tonight, fall is definitely in the air. Today is a great day for roasted meat, root vegetables, and a bacony cabbage saute is the perfect side!

Roast Pork Loin

2.5-3.5 lb Pork Loin
3-4 Carrots
4-5 fist sized potatoes
2-3 T olive oil
2-3 t garlic pepper seasoning
1 tsp fresh or dried rosemary
1 c white wine or chicken stock

oven att 375

In a roasting pan put 2T olive oil. Rinse and dry the pork, roll it in the olive oil to coat and sprinkle with seasonings.  Place in oven to roast for 20 minutes.  Peel potatoes and carrots, cut potatoes into 8 pieces each and slice carrots lengthwise then into thirds. Add to roasting pan, drizzle with olive oil and roast another 20 minutes, then add the white wine or stock and roast another 20 minutes. Remove the roast and vegetables to a platter, cover and allow to rest for ten minutes before carving. Serve the roast with the cabbage and apple saute and the roasting juices.

Bacony Cabbage and Apples

1/2 lb bacon, cut into 1/2' lardons
1 small onion, chopped
2 apples, cored and cut into 1/2" cubes
1 160z bag shredded cabbage (cole slaw mix is perfect)
salt and pepper to taste

In a large sautee pan cook bacon until it is just crispy and has rendered out its fat. Remove bacon with a slotted spoon and reserve.  Cook the onion in the bacon fat until translucent Add the apples and saute ten minutes, then add the cabbage and about 1/2 teaspoon salt. Cook for another ten minutes, add the bacon and cook over low heat until the cabbage begins to caramelize. Adjust seasoning and enjoy!