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At the heart of this warming dish is a pork roast topped with a savory-sweet foil packet compote that features tender apple, butter, and tangy dijon mustard.
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Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, cut crosswise into 1/4-inch-thick pieces. Core and medium dice the apple. Cut out and discard the core of the cabbage; medium dice the leaves. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the Italian seasoning; turn to coat. Transfer to the other side of the sheet pan. Roast 25 to 27 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
Meanwhile, place a medium piece of foil on a work surface. Place the diced apple, butter, and vinegar on one side of the foil. Season with salt and pepper. Fold the foil in half over the apple mixture. Fold the three open edges inwards to completely seal the packet.
Once the pork and potatoes have roasted about 10 minutes, place the diced cabbage on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 18 to 20 minutes, or until the cabbage is browned and the apple is tender when pierced with a fork. Remove from the oven. Evenly top the roasted cabbage with the cheese; carefully stir to combine. Carefully open the foil packet.
When cool enough to handle, transfer the roasted apple compote to a bowl; add the mustard and stir to coat. Taste, then season with salt and pepper if desired.
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished cabbage and roasted potatoes. Top the pork with the finished apple compote. Serve the spicy mayo on the side. Enjoy!
Tips from Home Chefs