Tonight's dinner was was a pork tenderloin that I stuffed with sun dried tomatoes, mozzarella cheese, rosemary, salt and pepper. I served it with Egg roasted Eggplant that I salted to remove the bitterness, rinsed with water, dried, brushed with olive oil and hit with a little Daveed's spice rub. ( A local restaurant in the Cincinnati neighborhood of Mt. Adam's) Great Stuff!
The only thing better than the food was getting to cook with my Little Buddy...perhaps that will be his Egg Handle! (Probably taken already!)