4-6 lb boneless pork top loin roast
2 medium onions, sliced
1 garlic clove, crushed
1 tbsp oil
1 1/2 lb coarsely chopped red cabbage
1 tsp salt
1 tsp crushed fennel
1/2 cup white wine

Pork Loin Roast With Braised Red Cabbage

1. Place roast on rack in an open roasting pan. Insert roast meat thermometer so that bulb is centered in the thickest part. Do not add water. Do not cover.
2. Roast in slow oven (325 degrees F) until the thermometer registers 170 degrees F. Allow 30-35 minutes per pound.
3. Let roast stand in a warm place for 15-20 minutes after removal from oven.
4. Heat oil in a large frying pan. Add onions, garlic and cook for 2-3 minutes.
5. Add cabbage, salt, fennel and white wine, stirring to combine. Cover tightly and cook for 10 minutes or until cabbage is tender crisp. Serve cabbage with carved pork roast.