Sunday, June 7, 2009
Grilled pork tenderloin
I took two pork tenderloins and cleaned them up. I made a slit in the thick side and gently pounded them until they were a uniform thickness. I made a paste of fresh rosemary, thyme, garlic, Cavender's, lots of course black pepper, and olive oil. I covered the pork in the paste and let it rest. I then opened up some creamed corn and added a bit of rendered bacon and black pepper like my grandmother used to. To round things out, I made some blackeyed peas. Tanner loved this meal. I used the leftovers to make a great sandwich the next day.