Roasted loin of pork with braised red cabbage and Port wine sauce from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 174) by Mark Peel and Nancy Silverton

  • sage
  • shallots
  • bay leaves
  • red cabbage
  • capers
  • whole cloves
  • onions
  • balsamic vinegar
  • black peppercorns
  • pork loin
  • whole allspice
  • ruby Port wine
  • dried thyme
  • brown veal stock
  • EYB Comments

    Requires brining for 2-3 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires brining for 2-3 days.

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