Slow-Roasted Cider Pork Loin with Cabbage

Slow-Roasted Cider Pork Loin with Cabbage Recipe
Prep time
Cook time
Total time
Serves: 6
  • ½ tsp. dried leaf thyme
  • 2 Tbsp. organic, grass-fed butter
  • 1 head medium organic green cabbage
  • ½ c. organic apple cider
  • 36 oz. organic pork tenderloin
  • 1 c. chopped organic onion
  • 2 cloves organic garlic, minced
  • 1 Tbsp. organic honey
  • ½ tsp. Celtic sea salt
  1. Preheat oven to 325°F.
  2. Melt butter in a large braising pan or Dutch oven over medium heat.
  3. Brown onions lightly then sear the pork roast on all sides. Add the chopped garlic.
  4. Remove outer leaves from the cabbage then cut into 6 to 8 wedges.
  5. Arrange cabbage around the pork roast.
  6. In a small bowl or ramekin, combine the apple cider and honey; stir in the dried thyme. Pour over the pork and cabbage.
  7. Cover the pan and transfer to the oven. Bake for 3 hours. Pork should register 160° on an instant read thermometer.

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Nutrient Information Per Batch

1832.92 kcal Calories, 490.75 mg Calcium, 101.52 g Carbohydrate, 715.4 mg Cholesterol, 59.54 g Total Fat, 25.78 g Fiber, 15.13 mg Iron, 404.15 mg Magnesium 5931.19 mg Potassium, 222.32 g Protein,310.38 mcg Selenium, 2023.64 mg Sodium, 66.68 g Sugars, 20.95 mg Zinc, 26.69g Saturated fat, 0.36 trans Fat, 19.73 g Monounsaturated fats, 6.76 g Polyunsaturated fats, 1638.46 IU Vitamin A, 9.15 mg Vitamin B6, 5.24 mcg Vitamin B12, 348.06 mg Vitamin C, 15.68 IU Vitamin D, 4.28 Vitamin E, 692.78 mcg Vitamin K, 422.5 mcg Folate,10.57 mg Vitamin B1(Thiamin),69.75 mg Vitamin B3(Niacin),3.85 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 299.6 mcg Lutein and Zeaxanthin, 0.27 g ALA, 0 g EPA, 0 gDHA,2757.87 mg Phosphorous, 2.07 mg Manganese, 299.64 mcg Alpha carotene, 441.76 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0.07 g Conjugated Linolenic Acid


  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Poultry
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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