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!

Grilled Mahi Mahi with Pineapple Salsa and Broccolini

Last night’s dinner was a super success. I had hubs pick out the fish for us when we were at the farmer’s market yesterday (quickly becoming my favorite Sunday morning activity with the kids — helps P try new foods, too!) as I really want to get him involved in the food we eat. The best way to do this (in my experience) is to have him grill the food…and to have him pick it out himself.

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Yesterday he chose a GORGEOUS mahi mahi (after helping P make friends with the little guy to our left…this lil’ dude was about three inches long).

I wasn’t sure what I could do with the mahi mahi as I sometimes have a major fear of “new to me” ingredients. But if he was comfortable grilling it, I was sure I could figure out a side, marinade and/or sauce. Apparently, I mastered two of the three (in hubs’ opinion).

Once we were home and were unpacking the days glory, I noticed that the pineapple that I had purchased two weeks ago (before “the sick”) was on last legs. It had to be used. And from there I got creative!

The fish marinade:

  • 3 tablespoons soy sauce (we used low sodium)
  • 3 limes (zest and juice)
  • 2 tablespoons of grated ginger
  • 3 tablespoons of cilantro, finely chopped
  • salt/pepper
  • 3 tablespoons grapeseed oil (for the high temps)

The pineapple topping/salsa:

  • At least a cup of freshly cubed pineapple (reserve the juices when cutting)
  • 1/2 of finely chopped vidalia onion
  • 1 tablespoon of cilantro, finely chopped
  • 1 teaspoon of super finely chopped jalapeno
  • 12 mint leaves chiffonaded and then finely chopped
  • Squeeze of lime juice

I forgot to take a picture of the final plate…because we dove into it so quickly that I didn’t even have time to consider it. It looked and smelled THAT good.

Before doing anything else, whisk all of the ingredients for the marinade together and then place the fish flesh side down (skin up) into the marinade in a dish (I used a pirex pan).

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Then, go outside and clean the grates on your grill VERY well and coat them in grapeseed oil…while the grill is still cold.  Come back inside and prepare the salsa.

Chop all of the ingredients, mix in a glass bowl, taste and add more heat from the jalapeno if it seems light on heat or add some more lime juice if it needs more acid and let them sit. Make sure you have put back all of the pineapple juices lost when cutting it up. Because hubs likes his food extra hot, I chopped up a bit more jalapeno for him to add after I had plated dinner.

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Once the fish has sat in the marinade for at least 30 minutes, it is ready to grill. Hubs took over at this point but we followed this tutorial. Basically, hot grill skin side down first for 8 minutes or until the bottom side is turning white (1/4 of the way up), flip and cook until the other side is almost completely opaque (about another 8 minutes). Hubs made sure to pour the marinade over the fish throughout the cooking.

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While he was outside cooking the fish, I steamed the broccolini in my wok with the bamboo steamer. I salted the water prior to turning on the heat and squeezed a bit of lemon on it at the very end of cooking.

Once the fish was finished cooking, we served it immediately. And it was freaking DELICIOUS! The perfect mix of hot and sweet and tangy. It tasted fresh and light…but amazingly filling, too. The perfect meal.

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