Dinner tonight will be braised cabbage over rice with pork tenderloin

Dinner tonight will be braised cabbage over rice with pork tenderloin. The pork tenderloin covered in rub and smoked for 1 1/2 to 2 hours (I’m going for an internal temperature of just about 140F) at 225F. The green cabbage coarsely chopped, sautéed in a bit of pork lard (to bridge the gap between greens and meats), then braised in chicken broth. I’m finishing it with maple syrup, chili/garlic sauce, soy sauce, and rice wine. I brushed the pork tenderloin with the same maple syrup to tie it together and to get the rub to stick better.

I have high hopes.

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