Rosemary Pork with Roasted Potatoes and Cabbage

• boneless pork loinpatted dry20 oz
• russet potatocut into 1-inch pieces32 oz
• green cabbagecut into 1-inch wedges20 oz
• red onioncut into wedges6 oz
• garlicminced2 clove
• olive oil.json null4 tbsp
• balsamic vinegar.json null4 tsp
• dried rosemary.json null1 tsp
• kosher salt.json null1 tsp
• black pepper.json null1/2 tsp

Instructions

1. 1Cut the potatoes into 1-inch pieces, cut the cabbage into 1-inch wedges, cut the red onion into wedges, and mince the garlic. Heat the oven to 425F.
2. 2Do not rinse the pork. Pat it dry, then season all sides with kosher salt, black pepper, and dried rosemary. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Toss the potatoes, cabbage, red onion, and garlic with the olive oil, kosher salt, and black pepper on a rimmed baking sheet. Arrange the pork among the vegetables and roast for 20-25 minutes, turning the vegetables once, until the vegetables are browned and fork-tender and the thickest part of the pork reads 145°F (63°C), then rest at least 3 minutes before slicing.
4. 4Transfer the pork to a clean plate and let it rest for at least 3 minutes before slicing. Continue roasting the vegetables for 5-10 minutes if needed, until the cabbage edges are deeply browned and the potatoes are tender.
5. 5Drizzle the balsamic vinegar over the roasted vegetables and toss. Taste and adjust with kosher salt and black pepper, then slice the rested pork and serve with the vegetables.