Pork Roast with Warm Cabbage, Mustard and Champagne

Preheat oven to 375 degrees F.

Season 1 bone-in pork loin roast generously with kosher salt and freshly ground black pepper on both sides. If possible, let it sit overnight and bring to room temperature prior to cooking.

Place a large oval cast iron pan over medium-high heat and add 1/4 cup blended oil. Once heated, add the roast to the pan fat-side down and sear, about 2 minutes. Flip to sear on the other side, another 2 minutes. Flip to sear any remaining side, another 2 minutes.

For the cabbage:

Meanwhile, divide the cabbage, onions, Fresnos, toasted caraway seeds, dried chile , salt, and orange juice between 2 bowls. Toss to combine.

Remove the pork from the pan and place onto a baking sheet. Deglaze the pan with about 2 cups chicken stock and use a wooden spoon to scrape the bottom. Add the cabbage mixture and top with the seared pork. Leave uncovered and place into the oven for about 45 minutes to 1 hour or until an instant-read thermometer reads between 140 to 145 degrees F internal temperature.

When ready, remove the pork from the oven and place onto the stovetop or heatproof surface. Lean the pork again the side of the pan. Place the semi-chilled champagne bottle into the pan and take the cage off the top. You can let the top pop on its own or loosen it slowly with a kitchen towel. Allow some of the champagne, about 2 cups, to spill into the pot.

Remove the pork from the pan and allow to rest briefly on a cutting board. Taste and season with salt. Stir in the mustard and the sherry vinegar . Remove the pork loin from the bone and slice. Place the cabbage onto a family-style platter. Fan the pork slices around the cabbage . Carve between the bones and add the bones to the platter. Garnish with the orange zest and cilantro leaves and spoon the pan sauce around the pork.