Pork Pot au Feu Dijon

Pork
Pork Pot au Feu Dijon
0
15
450
60

Description

Warm up cold evening with this hearty braised meal.

Ingredients

  • 3 pounds pork loin roast (boneless)
  • 2 teaspoons olive oil
  • 8 cloves garlic (crushed)
  • 1 tablespoon lemon zest
  • 12 juniper berries (crushed)
  • 1 tablespoon black pepper
  • 2 teaspoons salt
  • 2 cups chicken broth (and additional as needed)
  • 1 onions (chopped)
  • 2 heads cabbage (coarsely chopped)
  • 2 cups champagne (OR dry white wine)
  • 1 teaspoon caraway seeds
  • 2 cups chicken stock
  • salt (to taste)
  • black pepper (to taste)

Directions

  1. 1Brown pork on all sides in olive oil; remove to deep skillet. Add remaining ingredients except Champagne Cabbage ingredients, bring to a boil, reduce heat to a simmer and cover. Braise for 30-40 minutes, until pork is done.
  2. 2Champagne Cabbage - In large skillet, saute onion and cabbage in olive oil until limp, 2-3 minutes. Stir in champagne or wine and let simmer until almost dry. Add caraway seed, chicken stock and salt and pepper to taste. Simmer gently until almost dry. Slice roast to serve with gravy, mashed potatoes, hot Champagne Cabbage and seasonal vegetables.
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NutritionView more

450Calories
Sodium38%DV920mg
Fat25%DV16g
Protein82%DV42g
Carbs7%DV20g
Fiber20%DV5g

PER SERVING *

Calories450Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat3.5g18%
Trans Fat
Cholesterol110mg37%
Sodium920mg38%
Potassium1390mg40%
Protein42g82%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber5g20%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.