Grilled Pork Loin with Collard Green Agrodolce

Photo by Danielle Atkins

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Serves 4

  • 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.
  • Recipe by Chef Travis McShane of Adele’s, Nashville

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