- Cook Time
- Prep Time
- 1 tablespoon olive oil
- 1 boneless pork loin (3 lbs.)
- 2 onions, halved and thinly sliced
- 1 1/4 pounds red cabbage, cored and thinly sliced
- 2 tablespoons minced ginger
- 4 cloves garlic, chopped
- 1 teaspoon Chinese five-spice powder
- 1 cup white wine
- 1 1/4 cups apple cider
- 2 Granny Smith apples -- peeled, cored, and cut into 1/2-inch wedges
Preheat the oven to 350 degrees. In a large ovenproof pot, heat the oil over medium-high. Season the pork with salt and pepper and brown all over, 8 minutes; transfer to a plate. Cook the onions over medium, stirring, about 5 minutes. Add the next 4 ingredients, season and cook, stirring, until cabbage wilts, about 5 minutes. Add the wine; cook 2 minutes. Add the cider; bring to a simmer.
Add the pork to the pot; cover and bake 30 minutes. Reserve 1 cup of the cabbage mixture for the Mu Shu Pizza, then add the apples to the pot and cook until an instant-read thermometer inserted into the pork registers 145 degrees, about 15 minutes.
Transfer the pork to a cutting board. Using a slotted spoon, transfer the cabbage mixture to a large bowl. In the pot, boil the liquid until reduced to a thick syrup, about 10 minutes.
Cut off one-quarter of the pork and reserve for the Mu Shu Pizza. Slice the rest of the pork; arrange over the cabbage mixture and drizzle with the reduced cooking liquid.