Charcoal-roasted pork tenderloin with potatoes, fennel bulb and fronds, carrots, onion, mushrooms, paprika turnips, corn on the cob and a few pickled cherry peppers.
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This is what we call food! |
Seasoned with salt and pepper on the meat, parsley on the corn, the aforementioned paprika on the turnips and rosemary crushed over the pan. Two and a half hours (for the meat, the vegetables got less, with turnips and potatoes going in first) had the meat-falling apart tender.
It was tasty! The grocery had pork tenderloin at half off. I'd been remembering my Mom's Sunday-dinner pork roast with vegetables, a rare treat, and cooking it over the grill meant I avoided several hours of oven heat building up in the kitchen. Some hickory chips on the coals didn't hurt, either. Served with sourdough rosemary rolls and Irish butter.
1 comment:
"...hickory chips on the coals..."
That's my go-to move for steaks and burgers over charcoal.
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