A week ago Saturday was the second of two gorgeous days while we all underwent another day of pseudo-quarantine (prior to the official closures and stay-at-home orders), while the Coronavirus pandemic was spreading menacingly. The forecast called for late afternoon storms that never materialized, and before the shifted winds brought back cooler temps as might befit March, I enjoyed the chance to grill pork kebabs with a zesty barbecue glaze. To go with it, I added buttered corn and some easy stovetop stuffing, all for a filling and delicious dinner.
"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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