We’re in the middle of a heatwave, so it’s been too hot to cook. Tonight was a grill night.
– I peeled and sliced the sweet potatoes, then tossed them in kosher salt, pepper and olive oil. This is the only way I like sweet potatoes.
- Pork Tenderloin Grilled in Rosemary Leaves (Fine Cooking #28, September 1998, p. 90)
- Grilled sweet potatoes
- Applesauce
Gary and I both love pork tenderloin. It cooks fast, it doesn’t have any gross bits, you can flavor it all kinds of ways, it’s just YUMMY!