Well it was a pretty uninspiring week for food in my house this last week. I didn’t come up with anything new, I was totally fine with eating cereal for dinner every night; we didn’t but I could have. Sometimes I am just not feeling it and then my Yankee New England roots kick in and see some things that need to be eaten or made into something before they go bad.
So getting the feeling that I needed to start making something with the bag apples my mother-in-law dropped off, the cabbage my husband harvested from the garden and also the pork loin I took out of the freezer the other day to thaw last nights dinner pretty much made it self. Pork goes great with apples and cabbage goes great with both. I was slightly concerned it didn’t look very appetizing but I knew the flavor was there. A few comments from the fam. in-laws included it was a resounding success.
So here is what I made with what I had on hand. Yes I even had the Za’atar spice blend on hand; my daughter brought it back from Israel. You can find it locally if you are interested or use your favorite spice blend on your pork loin.
grilled za'atar rubbed pork loin with apple cabbage slaw
- 4-5 pound pork tenderloin
- 2 tablespoons Za'atar spice blend or choose your favorite
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
apple cabbage slaw
- 1 small head of cabbage diced
- 3-4 medium apples peeled and sliced
- 1 medium onion sliced
- 1/2 cup white wine
- 1/4 cup chicken stock
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
- season the pork all over with salt, pepper and the Za'atar blend and let it sit until it comes up to room temperature and the grill heats up.
- Dice the onion, slice the cabbage and peel the apples.
- when the grill is ready add the pork loin and cook for 3-4 minutes on each side until the internal temperature reaches 145'F
- With the pork on the grill add the olive oil onion and cabbage to a large enough fry pan, season with salt and pepper and cook down for 3-4 minutes. Slice the apples and add to the cabbage. cook for another 3-4 minutes. Add some wine and chicken broth and then cook till the liquid is gone. serve along side the pork and enjoy!