Bad blogging I know. I have not posted anything in weeks. Apologies on my end but there have been too many Christmas parties and other people cooking so I don't have to. You are in luck though, I'll be whipping up some dishes in the weeks to come. Here are a couple to tie you over.
Jessi and I put this pork dish together from the Ncpork.org site and combined it with one of our favorite cabbage dishes. The pork marinade is complex but worth the effort and you can reduce it down to make a delicious sauce afterwords. Be sure to cook your pork on low heat slowly. I hurried this process due to inclement rain while grilling (never a good atmosphere) and came out with a tougher than typical meat. The flat bread we served with it is a store-bought naan I heated on the grill after the pork. Good luck and enjoy.
Vietnamese Marinated North Carolina Pork Tenderloin
- 1/2 yellow onion, chopped
- 2 ribs celery, chopped
- 1 carrot, chopped
- 1 habanero pepper (or jalapeno), seeded & chopped
- 1/2 cup chopped garlic
- 1/2 cup chopped fresh ginger
- 2 T. chopped fresh thyme
- 1 1/2 cups soy sauce
- 1 1/2 cups water
- 1/2 cup rice wine vinegar (or Champagne vinegar)
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1 T. ground cinnamon
- 1 T. ground allspice
- 1 t. ground nutmeg
- 2 (1-pound) pork tenderloins, cut into 4 pieces
Mix together first 15 ingredients in bowl. Add pork to marinade; cover and refrigerate 24 hours.
Prepare a grill to medium high heat. Grill tenderloin, turning once, until internal temperature reaches 160°
Warm Cabbage SaladIngredients
- 1 tablespoon extra-virgin olive oil
- 4 cups thinly sliced red cabbage (about 1/4 large head)
- 3/4 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
- 1 shallot, minced
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped walnuts, toasted (see Tip)
- Heat oil in a large saucepan over medium heat.
- Add cabbage, caraway seeds and salt.
- Cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
- Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined.
- Serve sprinkled with toasted walnuts (you can do this in the oven, on broil - just watch them closely or they'll burn!).