Here in Texas, its officially fall. But “fall” does not equal cooler weather. Anything that requires a hot oven makes me think twice about cooking it. This pork tenderloin and new potatoes were “roasted” on a hot grill and served with yummy green beans and almonds.
A clear picture eluded me. Pre heat the grill and set the tenderloin, resting in a foil lined cookie sheet and rack, on the grill. Close and roast as you would in an oven.
Clearer but darker. Le sigh.
Cubed new (or red) potatoes, started in the microwave, tossed in olive oil, salt, pepper, garlic powder and chopped rosemary. There went on the top rack of the grill in a home made foil “tray”.
Almonds and butter. A match made in heaven.
Almonds and butter in green beans. We’ll pretend we steamed them. And ignore that other butter. It slipped off the butter dish. Salt to taste.
Yummy potatoes ready to go!
Juicy, perfectly done, tenderloin.
Mushroom finishing sauce. Perfection!
Perfect summer-to-fall dinner!