Asian Pork Tenderloin, Part 2

Part Deux begins with checking the pork that's been marinating. Hubby is cleaning up right now so I can post on my fabulous dinner. Also, I should note, "Meals for Megan" is made possible because Megan lives on the west coast (I can't remember if I wrote that already or not).

So, I took the pork out of the fridge to let it get to room temp before cooking. While it warmed up, I took out my zucchini, grillin' beans, a cucumber and two tomatoes. I started with the cuc and the tomatoes and I made my salad that I had made last night. I love it - it's my summer staple and I absolutely love it, so I make it all the time. While I'm chopping away, hubby came home and turned on the grill. I don't grill, hubby does. He also cleans up if I prep. It's a pretty sweet deal.

So I had some goat cheese from a local farm out with crackers and we munched on those while we cooked. Pork goes on the grill (must consult hubby for times) - pork is cooked for about 30 minutes, turned four times for cross marks or turned once, 15 min on a side, at 450 ish. Part way through he put zucchini spears on too - about 10 minutes, also turned once. Zucchini was tossed with EVOO, salt & peppa, and some lemon juice.

Then, when the zucchini went on the grill, I opened a can of whoop ass.... just kidding... a can of Bush's Grilling Beans, the brown sugar and bourbon kind, on the stove. We hadn't tried those before, but they were delish. So when everything was done, we plated our to-go containers first so they could cool before putting them in the fridge. So a delicious dinner, with leftovers for a delicious lunch tomorrow.

So no great tips for this post. Except maybe our fave new glass-a-night wine: Black Box. I heart it. Our local ine store just started carrying it and we buy it so they don't discontinue it. We tend to favor the cab sauv and lately we've been putting a box in the fridge of either their sauv blanc or their chard. I like the sauv blanc Black Box style, but not the bottle style. Husband-of-the-year (for cleaning up) likes the bottle style but not black box. So we compromise on the chard which we both like black box. Anyways, they're a fantastic alternative to bottles. They last longer, they're less expensive, and they don't use glass or cork, so I guess they're better for the environment.

Well, bon appetit and I wish you luck with your pork! It's delish... you'll love it :)