Warm up cold evening with this hearty braised meal.

Pork Pot au Feu Dijon

1 (3-pound) boneless pork loin roast
2 teaspoons olive oil
8 garlic cloves, 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 onion, chopped
2 heads cabbage, coarsely chopped
2 cups champagne or dry white wine
1 teaspoon caraway seed
2 cups chicken stock
Salt and pepper, to taste

1. In saute pan, brown pork on all sides in olive oil; remove to deep skillet.
2. Add remaining ingredients except Champagne Cabbage ingredients, bring to a boil, reduce heat to a simmer and cover. Braise for 30 to 40 minutes, until pork is done.
3. For Champagne Cabbage: In large skillet, saute onion and cabbage in olive oil until limp, 2 to 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.
4. Slice roast to serve with hot Champagne Cabbage.

Serves 8.

Recipe provided courtesy of Pork, Be Inspired®.