4-6 lb. boneless pork top loin roast (double)
2 med. onions, sliced
1 garlic clove, crushed
1 tbsp. oil
1 1/2 lbs. (approx. 8 c.) coarsely chopped red cabbage
1 tsp. salt
1 tsp. crushed fennel
1/2 c. white wine

Place roast on rack in an open roasting pan. Insert roast meat thermometer so that bulb is centered in the thickest part. Do not add water. Do not cover. Roast in slow oven, 325 degrees, until thermometer registers 170 degrees. Allow 30 to 35 minutes per pound. Let roast stand in warm place 15 to 20 minutes after removing from oven. Heat oil in large frying pan. Add onions and garlic and cook 2 to 3 minutes. Add cabbage, salt, fennel and white wine, stirring to combine. Cover tightly and cook 10 minutes or until cabbage is tender crisp. Serve cabbage with carved roast pork.