Grilled Pork Tenderloin

I minced about half a can of anjo peppers in adobo sauce and added some
apple cider vinegar, canola oil and about a tablespoon of maple syrup. I
toasted about 2 tsp each of coriander seed and cumin seed, crushed them
in a mortar and pestle and added that to the marinade.

I stripped the connective tissues off the tenderloin,put it in a glass
pan, poured the marinade over it, covered it with cling wrap and put it
in the fridge overnight.

It was cooked on the gas grill, two minutes on each side and then four
minutes on each of the flat sides. Let it sit for 10 minutes before
carving.

Served with roasted sweet potato, steamed cauliflower and aparegus.

On Sunday, October 18, 2020 at 5:34:17 PM UTC-10, Dave Smith wrote:
> Grilled Pork Tenderloin
>
> I minced about half a can of anjo peppers in adobo sauce and added some
> apple cider vinegar, canola oil and about a tablespoon of maple syrup. I
> toasted about 2 tsp each of coriander seed and cumin seed, crushed them
> in a mortar and pestle and added that to the marinade.
>
> I stripped the connective tissues off the tenderloin,put it in a glass
> pan, poured the marinade over it, covered it with cling wrap and put it
> in the fridge overnight.
>
> It was cooked on the gas grill, two minutes on each side and then four
> minutes on each of the flat sides. Let it sit for 10 minutes before
> carving.
>
> Served with roasted sweet potato, steamed cauliflower and aparegus.

Last night I had pot roast with spicy eggplant. The pot roast had 5 heads of black garlic and shitake mushrooms and assorted veggies. It was a very intense meal.

This morning I had a whipped omelette. The egg whites were whipped before frying. This was served with some fried mushrooms. I can't say what kind of mushrooms they were. It was pretty bland.

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