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  • PORK OR CHICKEN WITH CABBAGE AND APPLE SLAW
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Inspired from Real Simple magazine, April 2009

I served this dinner with girlfriends up north and we loved it! We also diced sweet potatoes and tossed them in olive oil and BLiS Morroccan Rub, turned out on a baking sheet and roasted in a 400 degree oven for 20-30 minutes. They were perfect with the pork and slaw! This will serve 4 people.

Ingredients:

You will need Creswick Farms Pork Tenderloin (1 1/2 - 2 lbs) or their Chicken Breasts (2 whole, split) Creswick Farms is local, farm raised meat - great quality and flavor - available at Grand River Grocery

  • 1 bottle Leelanau Country Inn Dressing - Cherry Maple Vinaigrette
  • 1 Jar of Brownwood Farms Apple Riesling Salsa

Cabbage Slaw:

  • 2 T olive oil
  • 2 T rice vinegar
  • 1 T honey
  • 1 small napa cabbage, quartered, cored and thinly slice
  • 1 crisp red apple (I like gala) cut into thin wedges with red skin left on (adds color)
  • 1/4 C fresh cilantro, chopped

Directions:

For the Pork or Chicken:

  1. Marinate in Leelanau Country Inn Dressing - Cherry Maple Vinaigrette for 4 hours
  2. Remove from marinade, lightly salt and pepper; place on baking sheet - grill over medium high heat about 20 minutes or until meat is done; let rest 5 minutes before slicing

For the Cabbage Slaw

  1. In a large bowl,combine vinegar, honey and 2 T of oil - add alittle salt and pepper to taste (no more than 1/4 t)
  2. Whisk ingredients together
  3. Add cabbage, cilantro and apples, and mix - taste and adjust seasoning as needed, set aside

To Serve:

Place a scoop of the colorful slaw on the plate and place several slices of the pork ringed nearby. Add a few of the roasted sweet potatoes and top the pork with a spoonful of the Brownwood Farms Apple Reisling Salsa. Serve additional salsa in a decorative bowl with the dinner.