Korean Pork Tenderloin, Kimchi Brussels Sprouts, Gamja Jorim Fingerlings

This week, I wanted to use up some of the leftover ingredients from our Memorial Day BBQ. I decided to use the same rub on a pork tenderloin and grill that the way I usually do and topped with the sauce. I also really wanted some Brussels sprouts, so I used David Chang’s recipe – but swapped out the fish sauce vinaigrette with the kimchi slaw dressing and added some peppercorn bacon, because why not? And since we had just gotten some fingerling potatoes as part of our CSA allotment from Millennium Farms, I made Gamja Jorim with some fingerling potatoes but left the skins on.

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To drink, I went with a bottle of the Straffe Drieling from Logsdon Organic Farmhouse Ales.

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