Butterflied a small pork tenderloin, rubbed it with fresh minced garlic, salt and pepper and tossed it on the grill, along with some sliced potatoes.
While the pork cooked, I made a salsa to serve with it – Chopped Kalamata Olives, garlic, green onions, sweet red pepper, cilantro, orange zest and orange segments, salt, pepper and a little squeeze of orange juice.
I don’t normally like “sweet” with my meats, but the red pepper and the orange gave the salsa a subtle sweetness which really complimented the pork.
Grilled slices of russet potato is my new favourite. Crinkle cut, brushed with olive oil sprinkled with salt and pepper and grilled , turning once or twice until potatoes are tender.
Another quick and easy “after work” dinner.