Quote:
Originally Posted by blugill
Easy.
Grilled pork loin.
You can find them already marinated in the meat departments.
You trim off the silver skin and the extra fat.
Grill it, let it rest, cut it up, and it is Heaven on a plate!
|
I make these all the time although I don't use the marinated kind. I put some Tony Chachere's original creole seasoning on it. In fact I put this on everything I grill and nobody can ever figure out how I make the stuff so damn good.
