This is the kind of meal that builds itself in the background.
The pork roasts slowly, picking up herbs and heat, while the cabbage softens and caramelizes at the edges. The sauce comes last, using simple steps that bring everything together without overcomplicating it.
At a Glance
Difficulty
Moderate
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Servings
4 servings
More ideas: 13 Easy Air Fryer Recipes for Quick Dinners, Snacks and Appetizers
Ingredients
Why This Oven Method Works
From experience, roasting everything together creates a natural layering of flavor.
The pork releases juices as it cooks, which lightly coat the cabbage underneath. At the same time, the dry heat allows the cabbage edges to caramelize instead of just softening.
How It Comes Together
- Start by preheating the oven to 180°C / 350°F.
- Place the pork loin on a board and pat it dry. This helps the seasoning stick and improves browning.
- Rub the pork with 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, thyme, and marjoram. Press the seasoning into the surface so it adheres evenly.
- Place the pork in the center of a roasting dish.
- Arrange the cabbage wedges around it, keeping them in a single layer as much as possible.
- Drizzle the cabbage with the remaining 1 tbsp olive oil, then season with ¼ tsp salt and a pinch of black pepper.
- Transfer the dish to the oven.
- Roast for about 50–55 minutes, depending on the size of the pork. The meat should be tender and cooked through, while the cabbage becomes soft with lightly golden, caramelized edges.
- From experience, turning the cabbage once halfway through helps it cook more evenly and pick up more color.
- Remove the pork from the oven and transfer it to a board.
- Cover loosely with foil and let it rest for at least 5–10 minutes. This allows the juices to redistribute inside the meat.
- Leave the cabbage in the warm oven if needed to keep it hot.
- Prepare the mushroom sauce.
- In a pan over medium heat, melt the butter.
- Add the chopped onion and cook gently until soft and translucent. Avoid browning — this keeps the sauce smooth and balanced.
- Add the mushrooms and cook until they release their moisture and it mostly evaporates. This step concentrates their flavor.
- Pour in the stock and stir, scraping any bits from the bottom of the pan.
- Let the sauce simmer gently until it reduces slightly and thickens just enough to coat a spoon.
- Season with the remaining ¼ tsp salt and ½ tsp black pepper, adjusting to taste.
- From experience, keeping the simmer gentle (not boiling hard) keeps the sauce clean and not overly reduced.
- Slice the rested pork into thick pieces.
- Arrange on plates with the roasted cabbage.
- Spoon the mushroom sauce over the pork just before serving.
Also worth trying: Roast Pork Loin with Celeriac Purée, Roasted Carrots, and Dark Beer Sauce, Chicken Parcels with Green Asparagus and Mustard Mushroom Sauce,
Texture & Flavor Notes
The pork should be tender and juicy with a lightly seasoned crust.
Cabbage becomes soft with caramelized edges, adding slight sweetness, while the mushroom sauce brings a deeper, savory finish.
Tips for Best Results
- Let the pork rest before slicing for better juiciness
- Roast cabbage in a single layer for proper caramelization
- Cook mushrooms until moisture evaporates for deeper flavor
- Keep sauce at a gentle simmer
Small detail that helps: if the sauce feels too thin, give it another minute — it thickens quickly toward the end.
FAQ
Can I use a different cut of pork?
Yes, pork shoulder works, but will need longer cooking time.
How do I know the pork is done?
It should be tender and no longer pink inside. Internal temp should be about 63–65°C (145–150°F).
Can I make the sauce ahead of time?
Yes, reheat gently and add a small knob of butter to refresh it.
What can I use instead of cabbage?
Brussels sprouts or carrots work well and roast similarly.
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