Then I prepared the veggies. Today, I’ve been a little pressed for time, so I took the easy way out. I used a spray bottle of olive oil and sprayed the veggies all over – leeks and baby bok choy this time. I soaked the bamboo skewers in water for 30 minutes, then ran the veggies through. A little more salt and pepper, and they’re ready to go. By now, the tenderloin has been nicely seared on all sides, so I moved it over to the cooler side of the gril, and moved the leeks right up over the fire. I positioned the bok choy about half way between the two. Then I covered the grill, closed the air holes on the top about half way, and went inside to the kitchen.
On the stove, I melted a couple of Tb. of butter and added a clove of garlic run through the press. I let it sit over very low heat while I went outside to move the veggies around and add a tomato to the grill, cut in half -- cut side up. The meat was cooked in about 15 min. and I took it off the grill to rest while the veggies finished up. Then I split the leeks and poured the garlic butter over them and poured a little inside the bok choy. I grated some Parmesano over the hot tomato, sliced the pork and arranged a sliced starkrimson pear alongside, and dinner was served.
Yes, yes, this dinner may sound kind of boring to some. But I told you I’m hardcore. I could eat breakfast lunch and dinner from the grill, and my philosophy is: never waste a good fire.
Tomorrow I’m grilling artichokes. Want to come over?