By historical standards, it’s been a warm October here. Nonetheless, seventy degree evenings with a light breeze and a bright moon rising draw me outside to throw something on the grill for supper.
Earlier this week it was pork tenderloin, marinated with Stubb’s BBQ rub, then grill-smoked.
Seared on the outside and cooked until safe but not turned into jerky, it makes fine, lean medallions, suitable to fancy up or fancy down. That evening we ate them with baked sweet potatoes, and cole slaw in a bag with a freshly mixed dressing.
I always grill extra for the leftovers. A couple of grilled tenderloin slices with mustard and cucumber make a fine sandwich, they’re a natural for pork fried rice, and nice to have around for impromptu suppers. We fixed a plate Thursday evening with the leftover tenderloin, baked winter squash, field peas, and a spinach, radish and tomato salad with ginger dressing. It was uncommonly good.