Pork roast, coated with an Asian Spice Rub, is braised in the oven with Napa cabbage and carrots until moist and tender.

Makes 12 servings.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Nutritional Information

For 1 serving
Calories: 262
Sodium: 728mg
Fat: 14g
Carbohydrates: 9g
Cholesterol: 68mg
Fiber: 2g
Protein: 25g

Braised Pork with Asian Spice Rub

• Low Calorie  • Low Carbohydrates

Ingredients

Asian Spice Rub:
1 teaspoon McCormick® Gourmet Collection Anise Seed, coarsely crushed
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/8 to 1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
Pork Roast:
3 pounds boneless pork loin roast
2 tablespoons oil
4 carrots, cut into 1/2-inch slices
1 large onion, cut into 1-inch chunks
1 cup reduced sodium chicken broth
1/3 cup soy sauce
1/3 cup Chinese rice wine or sherry
1 tablespoon sugar
1 head Napa cabbage, sliced
2 tablespoons cornstarch
1/4 cup water

Directions

1. Preheat oven to 350°F. For the Asian Spice Rub, mix all ingredients in small bowl. Rub evenly on all sides of pork roast.

2. Heat oil in heavy 6- to 8-quart ovenproof saucepot on medium heat. Add pork roast; brown well on all sides. Remove from saucepot; set aside. Add carrots and onion to saucepot; cook and stir 5 minutes or until onion is softened. Stir in broth, soy sauce, wine and sugar. Place roast on top of vegetables. Cover.

3. Place saucepot in oven and braise 30 minutes. Stir in cabbage; cover. Braise 30 minutes longer or until pork and cabbage are tender. Remove roast and vegetables to serving platter.

4. Mix cornstarch and water until smooth. Stir into liquid in saucepot. Stirring constantly, bring to boil on medium heat and boil 1 minute. Serve with roast and vegetables. Garnish with sliced green onions, if desired.

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