After that great weekend up in Indiana and with the arrival Monday of friend and colleague Jeremy from Virginia, I'm glad I had pork tenderloin in the fridge and a fine recipe for its use last Monday night. The main feature on the menu was grilled pork kebabs with a simple and tasty barbecue glaze that's a cinch to whip up. To the tender meat I added a couple of RoHo standards: roasted spiced potatoes and roasted broccoli. It was a pretty spot-on meal all the way around.
"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
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