Saturday Dinner

     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.

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.