It was a fine December night for grilling last Monday evening. It had been quite a while since I had used a pork tenderloin for grilled barbecue kebabs, which is a bit silly since it's really fairly simple and unfailingly delicious. The basic barbecue glaze finishes it off nicely but it all went down better for the additions on the plate of roasted spiced creamer potatoes and the regular green side of roasted broccoli.
Also, this morning greeted me with winter's first shock to my system:
"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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