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Grilled Pork Tenderloin, Honey Sriracha Sweet Potatoes, Grilled veggies and Cream of Cabbage and Shrimp Soup

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indaswamp

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Time for a dinner night with friends after the busy holidays. Started the night off with Coppardo and melon appetizer..
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Made the Cream of Cabbage and Shrimp Soup. (served with the meal)
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My friend Grilled the pork tenderloin. While everyone pitched in on the sides. Cooked to perfection. Pulled them @138-140*F; let rest 10 minutes tent with foil (rise to 145*F), sliced and juicy, juicy!
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Wow was that good! Served with a nice Oregon Pinot Noir.
 
MONEY!!!!!!!

Sign me up!
 
Dang, I'll be your friend. That looks like a great meal 👍
 
Looks great Keith.

Point for sure
Chris
 
Damn!!!

Can't go wrong with that!
Thank You Norm! It was good!

#winning!
Thank kilo!

MONEY!!!!!!!

Sign me up!
Thank you civil! Figured you'd approve!

Dang, I'll be your friend. That looks like a great meal 👍
Thank you JLinza! Appreciate it. I'm friends with most everyone here on SMF, just hard to share samples through the screen! LOL!

Good eats right there!
Thanks chef k-dude!

Looks great Keith.

Point for sure
Chris
Thank you Chris! I miss pork loin, need to cook it more often. It was good!
 
Pass me a plate and a bib 😆
And check the Farmer's Almanac to see when I will get full!

Keith
 
That looks awesome Keith.

That sounds interesting.
Thanks Brian. The recipe is posted here:
https://www.smokingmeatforums.com/t...e-soup-with-a-side-salad.326447/#post-2508135

I added no potatoes to make it keto, increased the cabbage to a whole head. I added 1/2 tsp. cayenne pepper and 4# 90-120 count shrimp to the soup. Can use larger shrimp, but I like the smaller ones for this soup so you get a shrimp in almost every bite....no thickener needed, the fiber from the onions, leeks, and cabbage is enough to thicken. Also-I added 2 pints of cream- no milk, and 4 cups chicken stock because they sell it in 1 qt. containers....
 
Pass me a plate and a bib 😆
And check the Farmer's Almanac to see when I will get full!

Keith
Thanks 912! The left-overs were great as well. I used the sous vide machine to rewarm the pork to 135*F for about an hour. It works awesome! No worry about over cooking on the reheat.

Now that is a tasty looking meal.

David
Thank you David! That meal hit all the taste buds...
 
Time for a dinner night with friends after the busy holidays. Started the night off with Coppardo and melon appetizer..
View attachment 729815
View attachment 729816

Made the Cream of Cabbage and Shrimp Soup. (served with the meal)
img_20240329_130441-jpg.692968


My friend Grilled the pork tenderloin. While everyone pitched in on the sides. Cooked to perfection. Pulled them @138-140*F; let rest 10 minutes tent with foil (rise to 145*F), sliced and juicy, juicy!
View attachment 729812
View attachment 729813
View attachment 729814

Wow was that good! Served with a nice Oregon Pinot Noir.
Thats a well planned meal!
 
Yes, this is a featured meal all the way!!! I would be happy with the kitchen prep trimmings as such!
 
Thanks Brian. The recipe is posted here:
https://www.smokingmeatforums.com/t...e-soup-with-a-side-salad.326447/#post-2508135

I added no potatoes to make it keto, increased the cabbage to a whole head. I added 1/2 tsp. cayenne pepper and 4# 90-120 count shrimp to the soup. Can use larger shrimp, but I like the smaller ones for this soup so you get a shrimp in almost every bite....no thickener needed, the fiber from the onions, leeks, and cabbage is enough to thicken. Also-I added 2 pints of cream- no milk, and 4 cups chicken stock because they sell it in 1 qt. containers....
Thanks Keith. I got it put into Paprika recipe manager. I will probably use couple turnips I need to use up.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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