With the advent of decent weather we decided to use our Egg for the first time in a long time. The weather had been too cold to grill outside.
Once again we grilled a Herb-Crusted Pork Loin on the egg using the recipe from License to Grill by Chris Schlesinger, It was perfect! We really enjoyed it. The recipe can be found in our blog entry of: July 2, 2008. Click the date to get the recipe. Of course we got the meat at McCall’s Meat and Fish.
This is such a perfect dish for the egg. I use alder wood to smoke the meat and the marinade of all the herbs made the pork especially fragrant. We will have lots of leftovers from the meal.
We started with fresh asparagus that we topped with Buratta Cheese and amazing hazelnuts that we purchased at Mozza2Go.
In fact, Cathy took the leftover polenta and layered it in a casserole with Candied tomatoes that we had made last year and frozen. We topped the polenta with Buratta Cheese then topped with Parmesan Cheese. Talk about rich!
