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Roasted Rack of Pork on Braised Cabbage with Pears and Pecans

6 servings


Gluten Free Low Sodium

Nutritional Facts Per Serving

30.9 g
12.8 g
2.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 376
  • Fat 22.5 g
    • Saturated   7.6 g
    • + Trans 
  • Cholesterol 85 mg
  • Sodium   93 mg
  • Carbohydrate 12.8 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 30.9 g
    • Vitamin A 4 %
    • Vitamin C 48 %
    • Calcium 6 %
    • Iron 14 %


Preheat the oven to 350 degrees F. Place the pork meat side up in a roasting pan. Brush with oil; sprinkle with herbes de Provence, salt and pepper. Roast 90 minutes, basting occasionally with pan juices, or until a meat thermometer inserted in the centre of the pork registers 160 degrees F. When the pork has roasted 50 minutes, make the cabbage. Melt the butter in pot set over medium heat. Add the cabbage and cook until just tender, about 3-4 minutes. Add remaining cabbage ingredients and bring to a simmer. Reduce heat to medium-low, cover and cook 20-25 minutes, or until cabbage is tender and the liquid has almost evaporated. Remove pork from oven and rest 10 minutes. Cut between the ribs bones and serve each slice on a bed of the red cabbage.

Serving Suggestions

Complement this rustic dinner with other seasonal vegetables, such as parsnips, carrots and Brussels sprouts. For a potato dish, try serving the pork with roasted new potatoes or Buttermilk-Mashed Yukon Gold Potatoes. You’ll find the recipe for the latter in our website recipe collection.

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