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Sorghum Glazed Pork Loin with Cabbage and Apples

Pork, Vegetables

  • 4-6

Submitted by Montgomery County 4-H, Mount Sterling—Montgomery County 4-H Junior Chefs


  • Pork
  • 1 1⁄2 lb pork loin
  • 1⁄2 tsp dried basil
  • 1⁄2 tsp dried oregano
  • 1⁄4 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp pepper
  • 1 tsp kosher salt
  • 2 oz unsweetened applesauce
  • 4 oz sorghum
  • 1 Tbsp + 1 tsp coarse or stone-ground mustard
  • Cabbage
  • 6 slices bacon cut in small pieces
  • 1 yellow onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 1 Granny Smith apple, sliced
  • 1⁄4 C apple cider or apple juice
  • 8 C cabbage, thinly sliced
  • 1 carrot, shaved
  • 1 red bell pepper, sliced lengthwise
  • Salt and pepper to taste


Pork: Pre-heat oven to 400°. Spray pan with cooking spray. Trim fat from pork loin (can be pan seared in bacon grease, if desired). Place pork loin in pan. Mix dry ingredients together to make a dry rub, and cover pork loin on all sides with dry rub. Brush on applesauce, then combine sorghum and mustard and pour over pork loin. Cover and place in oven. Bake until internal temperature is 145-155°. Let rest 3-5 minutes before slicing.

Cabbage: In a large skillet, cook bacon until crisp. Drain on absorbent paper; set aside. Reserve 1 tablespoon bacon grease in pan. Add onion and saute until edges turn brown. Add garlic and saute about 1 more minute. Add apples and cook about 5 minutes, or until apples begin to soften. Add apple cider or apple juice. Add cabbage, carrot and red bell pepper. Toss and cook for about 10 minutes or until mixture reaches 135-145°. Add cooked bacon, salt and pepper. Toss well, taste and adjust seasonings. Serve with sliced pork loin. Serves 4-6.

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