Renea gave me some fresh okra and I sliced it up and soaked it in a milk/egg wash. I put them in a bag of Sunflower cornmeal shook them up to coat and fried them in vegetable oil. The gratin is simply a drained can of diced potatoes, Parmesan cheese, salt, pepper, and a little cream. I topped it with panko and baked it at 350 for about 20 minutes. The tenderloin was sliced on the thick side and flattend to even out the thickness. I made a paste of garlic, fresh rosemary, fresh thyme and very course black pepper. After covering the loin with the paste, I grilled it until it reached 148. I let it rest a few minutes then sliced it up and ate.
I love fresh okra.