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.