Ingredients

Asian Spice Rub:
1 teaspoon anise seed
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon coarse-grind black pepper
1/8 to 1/4 teaspoon crushed red pepper

Roast:
3 pounds boneless pork loin roast
2 tablespoons oil
4 carrots, cut into 1/2-inch slices
1 large onion, cut into 1-inch chunks
1 cup reduced-sodium chicken broth
1/3 cup soy sauce
1/3 cup Chinese rice wine or sherry, optional
1 tablespoon sugar
1 head Napa cabbage, sliced
2 tablespoons cornstarch
1/4 cup cold water

Directions

Preheat oven to 350 degrees. To prepare Asian Spice Rub, coarsely crush the anise seed. Mix it with the other seasonings until well blended. Rub evenly on all sides of roast.

Heat oil in heavy 6-to-8-quart ovenproof sauce pot on medium heat. Add roast; brown well on all sides. Remove from pot; set aside. Add carrots and onion to pot; cook and stir 5 minutes or until onion is softened. Stir in broth, soy sauce, wine and sugar. Place roast on top of vegetables.

Cover pot and place in oven to braise 30 minutes. Stir in cabbage; cover. Braise 30 minutes longer, or until pork is desired doneness and cabbage is tender. Remove roast and vegetables to serving platter. Mix cornstarch and water until smooth. Stir into liquid in pot. Stirring constantly, bring to boil on medium heat and boil 1 minute. Serve with roast and vegetables. Garnish with sliced green onions, if desired. Makes 12 servings.

Nutritional information per serving: 262 calories, 14 grams fat, 25 grams protein, 9 grams carbohydrates, 68 mg cholesterol, 728 mg sodium, 2 grams fiber.