Pork Loin With Caramelized Cabbage And Crispy Capers

1 4- to 5- pound center-cut boneless pork loin roast, untied, fat trimmed to ¼ inches thick (about ½ pound fat trimmed off)

1 tablespoon fennel seeds, coarsely ground (I do this in a mortar and pestle)

⅓ cup capers

1 tablespoon white wine vinegar or lemon juice

1 clove garlic, finely minced

Pinch of red pepper flakes

1 to 2 tablespoons unsalted butter

1 large head of cabbage (about 2 to 2 ½ pounds), cut into 1-inch-thick rounds and cored

Kosher salt and freshly ground black pepper

Season pork all over with fennel, 1 ½ teaspoons salt, and many grinds of pepper. Tie with twine in a few places, or secure it with a band of foil in spots to help it hold a round shape while it roasts.
Set the pork on a rimmed baking sheet, and scatter capers around it. Drizzle capers with vinegar, sprinkle them with garlic and red pepper flakes, and add butter pats over them.
Roast in the center of the oven until a thermometer registers 145°F, which should take about 70 to 80 minutes. Remove from the oven, and let pork rest 10 to 15 minutes before slicing. Meanwhile, set oven to broil.
Season the cabbage rounds with salt and pepper, and, using tongs, make sure they pick up the pork fat and pan juices. Roast cabbage under the broiler, turning it every 4 to 5 minutes, until edges are brown and crisp. This may take about 15 to 16 minutes.
Serve pork with any juices on the pan and capers, drizzled with vinegar, over top, with cabbage alongside.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐖Pork Dish

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 2h