Roast Pork Tenderloin

      I made slow-cooked pork tenderloin in the roasting pan on the grill Saturday, and oh, my, was it ever good!

     Used my standard pork recipe, marinating the two and a half-pound tenderloin in soy and balsamic vinegar, with some ginger, garlic and, on a whim, a couple of teaspoons of za'atar.  It's a Middle-East spice blend, and despite that, it goes very well with pork.

     I set the tenderloin on a strip of bacon for luck (it was pretty lean) and set timers for two and a half hours and an hour and a half.

     The second timer was to tell me to add the vegetables, to turn this:

     Into this!
     Veggies included a potato, an apple, a turnip, carrots, a red bell pepper, a few shishito peppers, fennel root and golden oyster mushrooms.  Plus some capers.  I was out of onions, and made up for it with a few shakes of onion powder.

     It was delicious! 
     Needed a bit of liquid added before serving, and I should have done so while it was cooking (or just started with more), but I'll do so next time.