The Weekend is Here…more cooking on the patio

I bought a beautiful pork loin this weekend and we were preparing to spend the afternoon gardening while it cooked in the vintage grill.  But, how would we prep the meat?   We generally use a dry rub, but we happened to have a jar of tomatillo sauce in the fridge.  I suggested that we pour the remainder of the jar over the pork loin, wrap it up in a foil package, and place it in the grill.

Ready for the grill.

We placed this on the grill for four hours at 250 degrees.  It was delicious.

All done.

I can’t stress enough how delicious this was.  I could have placed the Au jus in a shot glass and just sipped on it like a fine scotch.  It was awesome.

During the final 45 minutes of cooking, we placed asparagus, new potatoes and spring onions on the grill.

I just dressed all the veggies with a bit of olive oil, sea sat, and fresh ground pepper.  We packaged up the asparagus separately and I threw in a few garlic cloves as well.  I placed the potatoes and spring onions in another foil pack along with a young garlic that I just pulled.  They were also dressed with olive oil and salt and pepper.  I placed one rosemary spear in the packet, too.

Asparagus steamed with garlic on the grill.

Potatoes, spring onions, and one early garlic.

All we had to do was open all the packs and fill our plates.  Again, an awesome and easy meal.

I have tomatillos planted in the garden and I can’t wait to try this dish again with my own fresh salsa verde.

Pork Tenderloin

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