I suppose I so enjoyed the glazed grilled pork kebabs that I made not so long ago that I had to bring 'em back again so soon. The final Monday of June, hot and bothered summer day that it was, was the occasion, and this time I made quinoa to go with it and also pulled out the last of some leftover Brussels sprouts. It's pretty awesome that something so simple and easy can also be so good.
"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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