Grilled Pork Loin and Cabbage Avocado Edamame Salad

Salad recipe adapted from Trisha Yearwood's "Ty's TPalahai Salad"

I only bought the red cabbage, but should have bought the nappa cabbage as well. But didn't because I only needed a small size salad for our little family. I would definitely use both cabbages next time. I also added a splash of apple cider vinegar to the dressing as well as a 1/2 of a smashed up avocado to make it creamier.

We also made a grilled delicious pork tenderloin last night. However, we didn't get to eat it until 9pm!!! It took almost 5 hours to cook! Yikes. It was large at 4 1/2 pounds. I was using a Paula Deen recipe (from her book "Southern Cooking Bible") which calls for a 3 pound loin grilled in BBQ for 1 hour. It was rubbed and marinated with 4 finely chopped and smashed garlic cloves with 1.5 teaspoons of salt and pepper, and 1/4 cup of olive oil.

 It was on the grill as stated in her directions for an hour, glazing with sauce every 30 minutes. but since we didn't know the accuracy of the temperature, we moved it inside to the oven at 250 degrees for an additional 3 1/2! LIVE AND LEARN!! :-)

We also used Paula Deen's "Daddy's Tangy Grilling Sauce". We loved it! It was the bomb! The same ingredients as Palace Cafe's Shrimp Tchefunte Sauce. 

1 cup Worcestershire sauce
8 tablespoons (1 stick) butter
Juice of 2 lemons

Mix ingredients together in medium saucepan and simmer for 10 minutes.