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Grilled Pork Loin with Collard Green Agrodolce


4 ounces slab bacon, coarsely chopped

2 white onions, thinly sliced

2 cups apple cider vinegar

1 bunch collard greens, stems removed, cut into ¼-inch ribbons

3 cups balsamic vinegar

1 cup raw honey

2 tablespoons chile flakes

4 9-ounce center-cut boneless pork loins

1 red onion, julienned for garnish


  1. Make the agrodolce: In a large, heavy-bottomed pot, render bacon until crispy. Add onions and caramelize until medium-dark brown. Deglaze pan with apple cider vinegar, making sure to scrape bottom of pan. Add collards and cook down until tender, about 45 minutes to 1 hour. Add balsamic, honey, and chili flakes. Let reduce 10 to 15 minutes and reserve hot in pot until ready.
  2. Grill the meat: Heat grill and season loin heavily with salt and pepper. On hottest part of grill, sear loin for 8 minutes total, giving it a quarter-turn every 2 minutes. Move to cooler side of grill and let slowly cook to medium, 145 to 150 degrees on a meat thermometer. Let rest for 4 to 5 minutes. Slice thin.
  3. Spread agrodolce across a large platter, top with loin, and garnish with red onion.
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