Summer isn’t over just yet.
In fact, I just ate a too-big slice of sweet watermelon with seeds on my back porch, which should tell you that it’s in full swing. When you see a big, delicious watermelon at the farm stand, you buy it and do everything you can to fit into your fridge…even if you have to eat too-big slices.
Speaking of other summer classics, grilled meats!
In the past, I have lauded the tastes of grilled vegetables, but you’ll be glad to know that I’ve got a new grilled meat to share today. And the quality really blew my mind!
This recipe created one of the most tender and juicy pork dishes, which we sliced and threw on bread with garlic basil aioli for a tasty sandwich. Cheers to Bon Appetit for the recipe.
The simple salt rub really helps with that (especially when you can leave it on for 5 or 6 hours), and then all you have to do is grill it for a few minutes on each side, let it rest then slice. Oh, and if you don’t have fennel seeds, no worry. We thought we did but didn’t, so we ended up using some fresh dill and it turned out just fine.
While it was super on a sandwich, the pork slices would also be a perfect main dish next to a salad or some classic mash.
*Click or tap on recipe card to enlarge and save.