Made this dish the other night inspired by a great selection of Korean-inspired marinades at our local grocery store, a fresh cabbage, and a charcoal grill.
As torrents of rain came pouring down on our little corner of Grill Nation, we feasted on hot pho and charcoal- grilled pork tenderloin, cabbage and garlic. In fact, we pulled the whole thing in and off the grill just as the first drops started to fall…
So, yeah. It was going to be a good night.
Used a Korean-inspired marinade for the pork, and charcoal-grilled it on the Weber Kettle Grill (~ 45 minutes). To this we added wedges of cabbage drizzled with a bit of olive oil.
While the meat was cooking, we made a tasty soup. Our aim was to go heavy on the flavour, veggies and noodles, and relatively light on the liquid, so we could enjoy it more like a sauce for the pork and cabbage than in its own a bowl. Spotted a tasty prepared pho broth at the store, so we used that and kicked it up with a single Thai chili pepper adding a noticeable hit of heat. Veggies and noodles went in right at the end to keep things bright and crisp.
Giving my self major bonus points for presentation here. Just look at this awesome platter. Sliced up the tenderloins (4 in total) fairly thick, fanned them out on the board and garnished with cilantro and lime wedges. Beautifully charred cabbage also went on the board to amp up the visual feast.
Served the whole thing family style. Everyone helped themselves, first piling on some pork with cabbage wedge on their plates, then ladling broth, noodles and veggies on top to make a sort of ‘undone saucy soup’ you can eat with a fork. A squeeze of lime over top brought it all together.
Grill-perfect for a cool, rainy summer night.