Rosemary Pork Loin with Cabbage and Potatoes

• boneless pork loin,null20 oz
• yukon gold potatoquartered2 lb
• green cabbagethinly sliced3/4 lb
• onionthinly sliced1/3 lb
• cooking oil,null4 tbsp
• dried rosemary,null1/2 tsp
• paprika,null1/2 tsp
• salt & pepper,null1 tsp

Instructions

1. 1Quarter the potato, thinly slice the cabbage and onion. Do not rinse the pork; pat it dry, then season all over with the salt & pepper, dried rosemary, and paprika. Wash the board, knife, and hands with soap and water before handling the vegetables.
2. 2Heat half the cooking oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side, until browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a plate and let it rest at least 3 minutes.
3. 3Add the remaining cooking oil and the potatoes to the skillet. Cook covered, turning occasionally, until fork-tender and golden, about 10-12 minutes.
4. 4Add the onion and cabbage, season lightly with salt & pepper, and cook for 4-5 minutes, until the onion is translucent and the cabbage is tender-crisp. Taste and adjust the seasoning, then serve with the rested pork.