Spiedini Ristorante
Spiedini Ristorante

Fennel & Pepper Crusted Pork Loin

Tuscan Sweet and Sour Cabbage

Ingredients:

  • 2 lbs. lean pork loin
  • 1 tbsp. black pepper
  • 1 tbsp. fennel seed
  • 1 tbsp. kosher salt

Method of Preparation:

Place pork loin in roasting pan and season. Roast for 1 hour at 375°F.

Sweet and Sour Cabbage

Ingredients:

  • 2 tbsp. olive oil
  • 1 cabbage head, about 1.5 lbs. (sliced thin)
  • 1 medium sized onion, sliced
  • 2 strips bacon cut into thin strips
  • 2 tbsp. sugar
  • 1 cup white wine
  • 1 cup chicken stock
  • ¼ cup vinegar
  • Salt and pepper to taste

Method of Preparation:

Heat pan. Add olive oil and thin strips of bacon. Sauté for a few minutes, then add onions and cook until translucent. Add sugar and cabbage. Deglaze with white wine. Season with salt and pepper. Add chicken stock and vinegar and cook for 20 minutes.


Gustav Mauler — Certified Master Chef