Slaw

Grilled Za’atar rubbed porkloin with apple cabbage slaw

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.
IMG_5301
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.

IMG_5302

Za’atar spice blend can be toasted sesame seed, sumac and ground thyme – try it if you come across it.

IMG_5304
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.

IMG_5308

I forgot to grab a picture before I started slicing up the pork!

 

grilled za'atar rubbed pork loin with apple cabbage slaw

Ingredients
  

  • 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

Instructions
 

  • 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!

Three Apple Slaw

IMG_4254.JPG

Slaw – who knew that little four letter word causes a love hate and tolerate feeling. Why is that?
IMG_4248.JPGI personally like to try all kinds of slaw wherever I can find it. My husband is on the other end of this, maybe not all the way to hate but more in the lines of tolerate. Probably because I make it and put it on his plate 🙂
IMG_4253.JPG
IMG_4252.JPG

The other night I paired one of his favorite pork chops alongside an apple slaw, the apple slaw was the only side dish so there was nowhere to hide. I thought it was delicious, him not as much but remember he just tolerates slaw. He literally only likes the one I make with my BBQ pulled pork sandwich. When he assembles his sandwich the ratio of coleslaw and pulled pork is almost laughable for someone who tolerates coleslaw.
IMG_4251.JPGThis slaw has a lot going for it. It is crunchy, light, flavorful and it comes together easily with the only time portion being slicing the apples into sticks. Which didn’t take that long at all and you should make this.
IMG_4250.JPG

Three Apple Slaw

Donna Clark - Cooking at Clark Towers

Ingredients
  

  • 1 honey crisp apple
  • 1 gala apple
  • 1 granny smith apple
  • 1/4 cup mayonnaise
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon hot sauce - I used sriracha
  • 4 inner celery stalks thinly sliced diagonally, plus 1/4 cup celery leaves
  • 1 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh chives
  • Kosher salt and freshly cracked black pepper

Instructions
 

  • Whisk together the mayonnaise, vinegar, poppy seeds and the hot sauce in a large bowl. Season with salt and pepper.
  • Cut the apples lengthwise into quarters and discard the cores. Thinly slice the apple quarters lengthwise and stack the slices. Cut lengthwise again into thin sticks.

Notes

Pork chop
place the chops on the counter so they come up to room temperature. Season generously with salt and pepper.
Heat your pan with some olive oil and add the chops, leave them to brown on one side without moving them for about 3-4 minutes depending on the thickness of your chop. Turn and repeat the process until your chops reach a temperature of 145' F
Adapted from Food and Wine Magazine