Rosemary Pork Loin with Tomato Cabbage

• boneless pork loinpatted dry24 oz
• yukon gold potatocut into 1-inch cubes2 lb
• green cabbagethinly sliced3/4 lb
• onionthinly sliced1/8 lb
• tomato sauce.1 can
• cooking oil.8 tsp
• dried rosemary.1 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Cut the potatoes into 1-inch cubes, thinly slice the cabbage and onion, and pat the pork dry. Do not rinse the raw pork. Season the pork on all sides with kosher salt, black pepper, and dried rosemary.
2. 2Heat half the cooking oil in a skillet over medium heat. Add the potatoes and onion, cover, and cook for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and golden. Transfer them to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else.
3. 3Add the remaining cooking oil and the pork to the skillet. Cook for 4-5 minutes per side, until browned and the thickest part reaches 145°F (63°C). Transfer the pork to a plate and let it rest for at least 3 minutes.
4. 4Add the cabbage and tomato sauce to the skillet and cook for 4-6 minutes, stirring, until the cabbage is tender and the sauce is reduced by half. Taste and adjust with kosher salt and black pepper.
5. 5Return the potatoes to the skillet, slice the rested pork, and serve everything together.