TimBear
Sous Chef
So a few weeks ago I bought some pork tenderloins; didn't get to cook them until a few nights ago. I mixed up a batch of "Honey Mustard sauce"; but I added in some tarragon and black pepper sauce to kick it up a little bit. I marinated the pork in it for a few hours (at room temp". I got the kingsford mequite charcaol going and went inside to prep the veggies. I sliced up some portabellos, red, yellow and orange bell peppers, yellow onion and some yellow squash and seasoned with olive oil and pepper.
I threw the pork on the grill and cooked to about 155*. Then I steamed up some rice and threw the veggies on the grill.
I must say that everything was "Killer"; the kids cleaned their plates and I had a few pieces of meat left over for a sandwich the next day for lunch!
I threw the pork on the grill and cooked to about 155*. Then I steamed up some rice and threw the veggies on the grill.
I must say that everything was "Killer"; the kids cleaned their plates and I had a few pieces of meat left over for a sandwich the next day for lunch!