4 potatoes
3 loins of pork (cleaned)
3 cloves garlic – diced
3 tablespoons olive oil
salt & pepper
1 head cabbage
2 zucchini
1 red pepper
2 shallots
2 cups Mike's Deli marinara sauce
¼ cup white wine


Preheat oven to 350 degrees.
Wash potatoes and cut into quarters widthwise.
Toss in oil, salt and pepper.
Place in oven for 45 minutes or until fork tender.
In mixing bowl or on sheet pan, set the cleaned pork loins, toss gently with olive oil salt, pepper and the diced garlic.
Heat a sauté pan add a little oil and pan sear the pork filets on each side they become a caramelized brown color.
Remove from the sauté pan and set them onto a sheet pan.
Set them aside.
Remove any bad leaves from the head of cabbage.
Take the core out and set aside.
Wash zucchini and pepper.
Cut ends off zucchini.
Deseed and de-stem pepper and chop them both into medium dice, about a half inch by half inch.
Cut the cabbage in half and then into quarters.
Slice these quarters into ½ inch strips.
Clean and chop shallots.
In a large mixing bowl add all of the ingredients (except the potatoes and pork).
Toss well and add salt and pepper.
Place in a roasting pan and cover with foil.
Bake for 30 minutes.
When the potatoes have been in the oven for 30 minutes, place the pork in the oven.
Timing this dish is crucial to its outcome.
The pork should cook for 12-15 minutes for medium rare.
15-22 minutes for medium well.
Everything, the pork, potatoes and vegetables braise should come out of the oven all at once.
Cut the pork loins into coins or medallions, and set them in the bottom of the plate top with the vegetables and line the dish with potatoes.
Serves 6 to 8 people.