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 Besides eating lots of chicken, I find pork tenderloins make a delicious alternative. They usually come two to a package and require minimal amount of prep. You always want to make sure that you remove the silver skin from the tenderloin and perhaps some small pieces of fat. So for this evening meal, I'm using a recipe I found on Williams-Sonoma's website a for Marinated Pork Tenderloin. The pork is in marinated in a balsamic-rosemary marinade for approximately 2 hours, then grilled for 20 minutes. Easy peasy! As I have rosemary growing in the garden, I might tie the herb in with some roasted potatoes on the grill, too. I have aluminum cooking nails that you place in the center of the potatoes to help cook the potatoes more quickly. I then make slices down to the nail and season with salt, pepper, a drizzle of olive oil and sprinkle some chopped rosemary over them. I wrap the potatoes in heavy duty aluminum foil and start them ahead of the pork. Depending on the size and type of potato I use, they'll need to cook for about 30 minutes.
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