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Lemon Pork with Braised Cabbage

A pork loin roast flavored with lemon rind, garlic, parsley, and olive oil, served over braised cabbage.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lemon Pork with Braised Cabbage

Oven425°F, then 350°F

Ingredients

Directions

Roast the pork

  1. Heat oven to 425°F. Coat a roasting pan with oil.

  2. In a bowl, mix together the pork, 1 tsp grated lemon rind, 2 cloves garlic, 2 tbs chopped flat-leaf parsley, ½ tsp salt, and ⅛ tsp pepper.

  3. Open the pork loin on a flat surface and spread the lemon-garlic mixture over the top.

  4. Roll up the pork, tie with string, and sprinkle with the remaining salt and pepper.

  5. Place the pork in the roasting pan and roast for 20 minutes.

  6. Reduce the oven temperature to 350°F and roast for an additional 30 minutes.

  7. Add the dry white wine to the pan and roast for 15 minutes longer or until done.

  8. Remove the roast from the oven, transfer to a cutting board, tent with foil, and let rest 10 minutes.

  9. Place the roasting pan over heat and simmer, scraping up any browned bits from the bottom until slightly reduced.

Braise the cabbage

  1. In a pot, heat the olive oil.

  2. Add the chopped onion and cook until golden and softened.

  3. Add the white wine and bring to a simmer.

  4. Add the shredded cabbage, broth, and salt.

  5. Cover the pot, reduce the heat, and cook until the cabbage is tender, about 1 hour.

Serve

  1. Spoon the braised cabbage onto a serving platter.

  2. Slice the pork and place it on top of the cabbage.

  3. Spoon the pork juices over the top.

Nutrition, whole recipe (rough)

923Calories
90 gProtein
47 gFat
28 gCarbs
What these numbers assume: 12 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork loin
Forms the main meat, which cooks through in the oven and is sliced for serving.
Garlic
Adds pungent aroma that mellows as it roasts inside the rolled pork.
Dry white wine
Adds acidity and aroma, and its liquid lifts browned bits from the pan into the sauce.
Cabbage
Becomes tender and sweet as it braises slowly in liquid with the onion.
Onion
Softens and turns sweet as it cooks, building flavor into the braised cabbage.
Chicken or beef broth
Provides moisture and savory depth for the cabbage as it simmers.

The step that matters

Let the pork rest before slicing. Resting lets juices redistribute through the meat instead of running out when cut, keeping the slices moist.

Swap the clove

How well each one fits the dish's main ingredients (pork, lemon, garlic, parsley, olive, pepper, white wine):

  1. Thymefits better
  2. Marjoramfits better
  3. Basilfits better
  4. Clovethe original

Fit is the average pairing score against pork, lemon, garlic, parsley, olive, pepper, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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