Pork Roast
Now that it feels like fall (at least this week), we have put together a traditional fall menu. The pork roast, which is taken from The Making of a Cook by Madeleine Kamman (Athenum), looks and smells as good as it tastes. We found out the hard way that the 24 hour seasoning period makes a big difference in this recipe. We tried to rush it once and the end result was disappointing. Red cabbage is a favorite of ours, especially with pork, and this preparation, although quite simple, is very good.
At our house, the traditional German meal of pork and red cabbage also requires potatoes. The potato recipe comes from a good friend, Bobby Cox, who got it from her friend, Mary Helen (thus the M.H. in M.H.'s Potatoes). We can honestly say that we've never served this dish without being asked for the recipe. It can be assembled ahead of time and cooked along with the roast.
