This was our first Saturday night dinner in almost a month. It was nice to get back into the kitchen after our vacation and cook up something tasty.
August 24th Menu
Grilled pork sirloin
Black Beans with onion, red pepper and thyme
Sauteed fresh corn
Basmati rice
ted_badger‘s take on Monkeybread for dessert
For the pork I did a quick brine using 3 quarts of water, 1 Tbsp sugar & 1 Tbsp kosher salt to 3 lbs. of boneless pork sirloin. I brined it for 1 hour then patted dry and grilled over high heat for about 4 minutes a side. Internal temp was ~170F when I pulled them from the grill. They were quite moist and tasty.
Afterlife Cafe 