Ended up making pork loin braised with cabbage which is supposed to be a fairly authentic German dish, especially with the Spaetzle, which is what we were aiming for.  I didnt take a picture, but here is a stock photo and the finished product looked pretty near.

 

 

Here is the recipe:

 

http://www.myrecipes.com/recipe/pork-loin-braised-with-cabbage-10000001536690/ - http://www.myrecipes.com/recipe/pork-loin-braised-with-cabbage-10000001536690/

 

Followed it pretty closely except we had a 4 lb roast, so we had to double all the ingredients and after realized that an entire head of shredded cabbage was a LOT OF CABBAGE. I only ended up using about 2/3 of a head of cabbage, but still doubled the other ingredients so it was probably more onion heavy than it should have been. I was still REALLY good.  I didn't know that pork could taste this good without being smothered in garlic. And it was juicy as all get out which is tough these days with the pork loins being so lean.  End result made a fair amount of sauce left over that we used to saute the Spaetzle in.

 

Yummy.