Grilled Pork with Roasted Cabbage and Cilantro Yogurt

I got this idea after eating a lovely New Year’s day meal cooked by my friend Caroline Lomax. I had always heard that you are supposed to eat black eyed peas for luck but didn’t know you were also supposed to eat cabbage for health and pork for wealth. Even if it’s a little late for New Year’s this meal is still delicious and healthy. And maybe a little inspirational? If you haven’t really gotten started on those New Resolutions, there’s still time!

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You’ll need:
Center cut pork loin (these 4 cuts were just over a pound total, each about 4-5oz, perfect serving size!)
Worchestire Sauce and garlic for marinating

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Peel 4 small cloves of garlic.

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Ok, now we are going to crush these. If you ever watch cooking shows, you’ve seen the chefs pop those knives down on the garlic and smash it. I was a little more timid because I really didn’t want to lose a thumb. So, place the knife over the garlic cloves and press down hard.

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Bam! Crushed garlic!

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Poke the meat a little with a fork. Tenderizing.

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Now, in a Tupperware or bowl, layer garlic and pork.

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Pour Worchestire sauce over everything. And a little in between each piece of pork.

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Cover and marinate in the refrigerator for at least an hour.

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Next, we are onto the cabbage and yogurt part. You’ll need:

1 cup Greek yogurt
1 lemon
2-3 fresh cloves of garlic
Chopped cilantro
Chopped cucumber
4 slices of cabbage
Kosher salt and fresh cracked pepper
Olive oil

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Peel off the little paper lining on the yogurt.

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Place yogurt in a Tupperware or bowl because this needs to marinate too.

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Dice up the cilantro and cucumber and add to the yogurt. I used equal parts cucumber cilantro and cucumber. This is to taste and I like both so I added about a 1/3 cup of each.

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Mince up 3 small cloves of garlic.

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Add the garlic to the yogurt mixture.

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Mix everything up. Cover and place in fridge and let marinate for about an hour.

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Cabbage time! Key here is to keep the head intact while still properly washing all the dirt off. So, if you see any dirt remaining after washing, cut that part off and throw away. Cut of the butt of the cabbage.

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Slice 4 large pieces. So pretty.

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Place these on a baking sheet lined with foil.

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Squeeze fresh lemon juice all over.

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Be generous with the kosher salt.

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Drizzle with olive oil.

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Fresh cracked pepper to taste.

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I broiled these in a convection oven for about 8 minutes. If you don’t have a convection oven, broil until the edges are a little crispy. Since these cook quickly, wait until you are ready to start grilling to pop these in the oven.

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I didn’t get any pictures of these on the grill because it was pretty dark outside and they just didnt turn out. Warm the grill up and cook these about 5-6 minutes on each side.

Also, take your yogurt out of the fridge at this time and let it come to room temperature.

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Crispy edged cabbage!

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Alright, we are ready to plate! Place the cabbage on a plate and the pork over it.

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Top with cilantro yogurt.

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Such a pretty little dish!

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Enjoy!!

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Natalie Paramore

The places I go, the things I do and what I eat.

January 10, 2012

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4 Comments

  1. Reply

    Rachel Goetz

    January 11, 2012

    Looks healthy and delicious, Natalie! – Rachel Head

    • Reply

      nparamore

      January 11, 2012

      Thanks Rachel! Good to hear from you!

  2. Reply

    claine

    January 11, 2012

    i might actually like cabbage when it’s made in a meal like this! nice work!

    • Reply

      nparamore

      January 12, 2012

      I love it when recipes are Casey approved! Makes my day!

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