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Wednesday's Cook

Got back to the egg yesterday after a weekend away. Pork tenderloin, marinated in Ume Plum vinegar, canola, lots of freshly grated ginger and garlic. Cooked raised direct at 425 for about 35 minutes. Once that came off an was resting, put some baby bok choy on, also raised and the same temp. The bok choy was brushed with a soy/butter sauce and cooked until the greens were wilted and the stalks were crisp tender. Served with Brussels sprouts, sautéed in bacon fat with lots of garlic, salt and pepper.

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LBGE

Pikesville, MD

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