Rosemary Pork with Cabbage and Potatoes

• boneless pork loinpatted dry24 oz
• yukon gold potatocut into 1-inch pieces1 3/8 lb
• green cabbagethinly sliced1 1/4 lb
• red onionthinly sliced3/8 lb
• garlicminced1 clove
• olive oil8 tsp
• dried rosemary1 tsp
• apple cider vinegar4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Cut the potatoes into 1-inch pieces and thinly slice the cabbage and red onion. Mince the garlic. Do not rinse the pork. Pat the pork dry, season all sides with the kosher salt, black pepper, and dried rosemary.
2. 2Heat half of the olive oil in a large skillet over medium-high heat until shimmering. Add the pork and sear for 3-4 minutes per side, until deeply golden and the thickest part reaches 145°F (63°C). Transfer it to a clean plate and let it rest at least 3 minutes. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Add the remaining olive oil and potatoes to the skillet. Cook for 10-12 minutes, turning occasionally, until golden and fork-tender. Add the onion and cabbage with a pinch of salt and cook for 5-7 minutes, until the cabbage is softened and lightly browned.
4. 4Add the garlic and cook for 30-60 seconds, until fragrant. Stir in the apple cider vinegar and scrape up the browned bits, cooking for 1-2 minutes, until the pan juices are reduced and the cabbage is glossy. Taste and adjust salt and pepper.
5. 5Slice the rested pork and serve over the cabbage and potatoes.