Pork Loin Roast With Braised Red Cabbage
["4 to 6 lb. pork top loin (double)", "1 Tbsp. oil", "1 tsp. salt", "1 tsp. crushed fennel", "2 medium onions, sliced", "1 garlic clove, crushed", "1 1/2 lb. (about 8 c.) coarsely chopped red cabbage", "1/2 c. white wine"]
["Place roast on rack in an open roasting pan.", "Insert roast meat thermometer so that bulb is centered in thickest part.", "Do not add water.", "Do not cover.", "Roast in a slow oven (325\u00b0) until the thermometer registers 170\u00b0.", "Allow 30 to 35 minutes per pound.", "Let roast stand in a warm place 15 to 20 minutes after removal from oven.", "Heat oil in large frying pan.", "Add onions and garlic and cook 2 to 3 minutes.", "Add cabbage, salt, fennel and white wine, stirring to combine.", "Cover tightly and cook 10 minutes or until cabbage is tender-crisp.", "Serve cabbage with carved pork roast."]
["pork top loin", "oil", "salt", "crushed fennel", "onions", "garlic", "red cabbage", "white wine"]