Grilled Pork Recipe

Season and rest

Pat pork dry with paper towels. Rub both sides with 2 tbs olive oil, then season evenly with 2 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 20–30 minutes while you prepare other components.

Grill pork

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Brush grates with oil. Place pork on the grill and sear 3–5 minutes per side until a golden-brown crust forms and internal temperature reaches 140–145°F (60–63°C) for medium. For thicker pork loin steaks, cook 6–8 minutes per side. Remove pork to a cutting board, tent loosely with foil and rest 5–8 minutes before slicing (carryover will reach desired temp).

Parboil potatoes

While grill heats, place potatoes in a saucepan and cover with cold salted water. Bring to a simmer and cook until just fork-tender, about 12–15 minutes depending on size. Drain well and let steam-dry for 2 minutes.

Sauté potatoes

In a large skillet over medium-high heat, melt 3 tbs butter until foaming. Add minced garlic and cook 30 seconds until fragrant. Add the drained potatoes, sprinkle with 1 tsp salt, 1/2 tsp black pepper and fresh thyme. Sear, turning occasionally, until golden-brown and slightly crisp, about 6–8 minutes. Taste and adjust seasoning. Keep warm until serving.

Prepare cabbage

Remove core from cabbage and separate leaves or cut into 1-inch ribbons, whatever you prefer. Rinse and dry.

Pan-sauté cabbage

In a large sauté pan over medium heat, warm 1 tbs olive oil and 1 tbs butter until melted. Add sliced shallot and cook 1–2 minutes until softened. Add cabbage and toss to coat. Cook, stirring occasionally, until cabbage is tender and just beginning to brown, about 8–10 minutes. Stir in 1 tbs apple cider vinegar, 3/4 tsp salt and 1/4 tsp black pepper. Cook 1 more minute. Keep warm.

Render bacon

Slice bacon into 1/2-inch pieces. In a medium saucepan over medium heat, cook bacon, stirring occasionally, until fat is rendered and bacon is crisp, about 6–8 minutes. Remove crisped bacon with a slotted spoon to a paper-towel-lined plate and reserve.

Build jus

Leave 2–3 tbs of bacon fat in the pan. Add the chopped shallot and smashed garlic clove; cook 1–2 minutes until softened but not browned. Deglaze with 1/4 cup white wine, scraping any browned bits, and reduce by half (about 1–2 minutes). Add 1 cup chicken or pork stock and a sprig of thyme; simmer gently until reduced by about one-third, 6–8 minutes.

Finish jus

Remove thyme sprig and discard. Off the heat, whisk in 2 tbs cold diced butter a little at a time to emulsify and slightly thicken the sauce. Stir in the reserved crisp bacon pieces and season with 1/4 tsp black pepper and additional salt to taste (be cautious—the bacon is salty). Keep warm; if sauce is too thin, simmer briefly to concentrate.

Slice rested pork into 1/2-inch thick slices. On each plate, arrange a portion of butterball potatoes and a mound of warm savoy cabbage. Fan pork slices over or beside the vegetables. Spoon bacon jus over the pork and around the plate. Garnish with chopped parsley and a lemon wedge to brighten. Serve immediately.