Yum Yum Yum Yum Yum…..this was SO good.
I found this recipe in my current favorite cookbook (the All New Complete Cooking Light Cookbook) and had to give it a try. We love pork tenderloins: they cook quickly, there are no bones to mess with and they can soak up whatever marinade you choose to season them with. This recipe is particularly flavorful because it’s smoked on the grill. Hubby took over the meat-cooking duties tonight (and is washing the dishes at the moment – what a sweetie!).
To round out the meal, I served a little sauteed spinach (medium heat, a little olive oil, a sprinkle of Baby Bam, just until the spinach is wilted – Boy’s special request for tonight), some beets, and some skin-on mashed potatoes (boil in chicken stock with a little pressed garlic until fork-tender, mash until still slightly lumpy with a couple tablespoons of butter and a little “glug” of half-and-half). A very nice little meal and pretty simple to put together. If you happen to have any Norton Reserve Malbec around to go with it, that’s even better…