Turkmen-inspired Grilled Pork Tenderloin and Sausages with Pickled Cabbage

Ingredients

In this Turkmen adaptation, we substitute the traditional Croatian ombolo with pork tenderloin, which is marinated and grilled to perfection. The sausages are also grilled to add a smoky flavor. Additionally, we incorporate Turkmen spices and herbs to infuse the dish with the unique flavors of Turkmen cuisine. The pickled cabbage remains a key component, providing a tangy and refreshing contrast to the grilled meats. We alse have the original recipe for Istarski ombolo i kobasice s kiselim kupusom, so you can check it out.

• 500g (1.1 lb) pork tenderloin 500g (1.1 lb) pork tenderloin
• 300g (10.6 oz) sausages 300g (10.6 oz) sausages
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 2 tablespoons salt 2 tablespoons salt
• 1 cup white vinegar 1 cup white vinegar
• 1 cup water 1 cup water
• 2 tablespoons sugar 2 tablespoons sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Olive oil, for grilling Olive oil, for grilling

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the salt, vinegar, water, sugar, and minced garlic. Stir until the sugar and salt are dissolved.
2. 2.
   Add the thinly sliced cabbage to the bowl and toss to coat it in the pickling liquid. Let it sit for at least 1 hour, preferably overnight, in the refrigerator.
3. 3.
   In a separate bowl, combine the ground cumin, ground coriander, paprika, ground black pepper, and chili powder. Mix well.
4. 4.
   Rub the spice mixture all over the pork tenderloin and sausages, ensuring they are evenly coated.
5. 5.
   Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
6. 6.
   Grill the pork tenderloin and sausages for about 15-20 minutes, turning occasionally, until they are cooked through and have a slightly charred exterior.
7. 7.
   Remove the grilled meats from the heat and let them rest for a few minutes before slicing.
8. 8.
   Serve the sliced pork tenderloin and sausages alongside the pickled cabbage. Enjoy!

Treat your ingredients with care...

• Pork tenderloin — Make sure to trim any excess fat from the pork tenderloin before marinating and grilling. This will help prevent flare-ups on the grill and ensure a lean and tender result.
• Sausages — Choose your favorite type of sausages for this recipe, such as beef, lamb, or chicken sausages. Adjust the grilling time accordingly based on the thickness of the sausages.
• Cabbage — When slicing the cabbage, aim for thin and uniform pieces to ensure even pickling and a pleasant texture in the final dish.
• Spices — Feel free to adjust the spice quantities according to your personal preference. Add more chili powder for a spicier kick or reduce it for a milder flavor profile.

Tips & Tricks

• For added smokiness, you can use a charcoal grill instead of a gas grill.
• If you prefer a sweeter pickled cabbage, increase the amount of sugar in the pickling liquid.
• Serve the grilled meats with a squeeze of fresh lemon juice for a burst of citrus flavor.
• Accompany the dish with traditional Turkmen flatbread or rice pilaf for a complete meal.
• Leftovers can be enjoyed in sandwiches or wraps the next day.

Serving advice

Serve the grilled pork tenderloin and sausages on a platter, garnished with fresh herbs such as parsley or cilantro. Place the pickled cabbage in a separate bowl to allow guests to serve themselves. Serve with a side of flatbread or rice pilaf for a satisfying meal.

Presentation advice

Arrange the sliced pork tenderloin and sausages on the platter in an alternating pattern to create an appealing visual display. Place a small bowl of pickled cabbage in the center of the platter and garnish with a sprinkle of paprika or cumin for an extra touch of color.