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Ingredients

• 2-1/2 pounds  red and yellow onions, cut into 1/2-inch-thick wedges
• 1 piece (1 lb.)  red cabbage, cut crosswise into 1/2-inch-thick slices, separated
• 10   garlic cloves (6 whole cloves and 4 coarsely chopped)
• 3 tablespoons  olive oil
• 5 slices  firm white sandwich bread
• 2 tablespoons  coarsely chopped fresh sage, plus fresh leaves for garnish
• 1 (3 lbs.)  center-cut boneless pork loin with thin layer of fat
• 1/4 cup  Dijon mustard, plus additional to serve on the side
• 2 pounds  apples (Granny Smith, Rome, or Empire), halved, cored, and halves cut into thirds
• 1 tablespoon  cider vinegar or to taste

Description

Bread Crumbs And A Mustard Rub Coat The Pork In This Recipe. Serve It In The Fall For A Hearty Dinner.

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