Grilled pork tenderloin with Thai-ish green sauce and charred red cabbage

You guys. YOU GUYS! This experiment? Totally worth it. I knew I wanted the charred red cabbage. But I wasn’t sure with what to pair it. It was just hubs and myself so I knew I wanted meat but I had had steak the night before (and hubs had had salmon) and we have been tiring of chicken. So we decided on pork tenderloin. When I went to the store to pick some up, there was the most succulent looking basil hitting me in the face as I walked in. And the mint in the garden is a bit out of control. So I figured why not doing something similar to my chopped chicken, Thai style. Do I stuff it like this recipe? Or make it more like a chimichurri sauce? Or chop up the pork similar to the chicken and mix it all in there together, like this? I decided on something sort of in the middle of all of that. Grill the lime and ginger rubbed pork tenderloin and then make a basil-mint-lime-ginger pesto. And holy cow. It was juicy and flavorful and really delicious.

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Ingredients:

The pork

  • pork tenderloin
  • salt/pepper
  • lime zest
  • ginger
  • thai chili oil
  • grapeseed oil

The pesto

  • 1 cup of basil leaves
  • 1 cup of mint leaves
  • 2 inches off a knob of ginger
  • zest of two limes
  • juice of one lime
  • half of red shallot
  • a few drops of thai chili oil
  • 1 teaspoon of finely chopped jalapeno
  • 1 teaspoon of grapeseed oil

The cabbage

  • red cabbage
  • balsamic vinaigrette of your choice

When I told Hubs what we were having for dinner, he went outside to get the grill ready. He came inside and said, “okay, we have 20 minutes worth of gas!” so I made this dinner in a MAJOR hurry.  After patting the pork dry, I quickly rubbed on a bit of salt and pepper, a few drops of the chili oil, about a teaspoon of grapeseed oil, the lime zest and ground ginger (using my plane grater). I actually wore a disposable glove for this one because, not only did I have to move quickly, but I had other things going on at the same time and wouldn’t have time to deal with chili on my hands (avoiding my eyes, the kids, etc). Put it on a cutting board and then cut the red cabbage, after having removed the outer layer, into wedges (leaving the core intact), sidling them up beside the pork. Hubs is a master vinaigrette maker and I don’t really know what goes into his (oil, balsamic, salt, pepper, mustard, and sometimes plain yogurt I think…but I asked him to leave out the yogurt on this since it would be on the grill) but really, any vinaigrette would be okay here. I brushed it on one side telling Hubs that that side should go on the grill first.

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Out he went and I got to making the pesto.\

After washing and drying the basil and mint, I threw all of the ingredients into the cuisinart. I pulsed them, using a spatula to pull the displaced pesto back into the mix often, until it was pureed. I tasted as I went adding a dash more of chili oil or jalapeno if it needed more spice or ginger if it needed punch. At one point I considered putting in a bit of plain yogurt to smooth it out a bit…but I’m glad I didn’t. It REALLY didn’t need it.

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Hubs is a master griller so can tell when things are ready by touch. I need an instaread thermometer. With the cabbage, he grilled it until the first side began to wilt and char. He then doused the other side with the vinaigrette and flipped them so that the other side would char…about 10 minutes for the first side (depending on how hot your grill gets)? The pork and the cabbage will take almost the same amount of time to cook so they were a good match. When he taken all of the cabbage and the pork off of the grill, I went out with my jug o’ pesto and doused the entire thing on while it was still toasty.

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This wasn’t just beautiful to look at. It was GOOOOOOOD. Hubs likes his meat a bit more cooked so he took the ends. I like my pork pink in the middle (AS IT SHOULD BE!) so I took the center pieces. Both of us were happy.  The cabbage was caramelized on the outside with some crunch and the interior was a perfect mix of bitter and sweet. The grilling really mellows the flavor and the vinaigrette ups the flavor throughout.

My dad, who was delayed on his flight to visit us last night and didn’t land until 12:30am (5 and a half hours later…) had the last remaining piece when he arrived and, even cold, he was talking about it when he woke up this morning. A hit for sure!

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