Wednesday, June 2, 2010

Pork Tenderloin Carolina Style With Cabbage

As previously noted, we like to buy certain foods on sale and freeze them for later use. Pork tenderloin lends itself to this fabulously as it is already vacuum sealed. But to make this dish you're going to need some of this.
This is a vinegar based barbecue sauce that you can order from here:
Unless you're from North Carolina, you've probably never tasted anything this good on pork. As you can see we use a lot of it.
The rest is easy. Take your pork tenderloins...
Get those dirty thoughts out of your head! Now throw 'em on the grill.
Cook for about six minutes, then flip over and baste liberally with the Wells.
Repeat for all four sides. Or longer, depending on your grill.
About the same time as you start the pork you will need to coarsely chop as much cabbage as you're going to cook.
This is about a half of a head; be sure to cut the stem out. Now put it in a pot and cover with about an inch or two of water. Add a half of a strip of bacon and a pinch of salt. Bring to a medium boil for twenty minutes uncovered.

Drain and remove the bacon.
Check your pork for doneness (about a half hour or so on a hot grill). Let rest for five minutes or so.
Slice it to your desired thickness and serve with cabbage.
Be sure to add more Wells directly on the slices. I don't know why but every time we have this, we lose a pound of weight. The wonders of vinegar I guess.

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