Last week was a confusing eating week. It was really hot, like in the 100’s. Sarah was over a lot because her apartment is not air conditioned. There was Fourth of July and a family party on July 6. All of these things conspired to make it a bad eating week. I also conspired.

So I am just posting a couple of meals from last week.

We kept on intending to have this pork tenderloin. We got it defrosted and decided on a new way of cooking it. Then we kept putting it off because it was too hot and Sarah was not a big fan of the meal idea. We saw a recipe in Cook’s Illustrated where the tenderloins are tied head to tail and grilled. This is supposed to facilitate more even cooking because the thickness is more uniform. I made a pesto-ish thing to put in the middle between the two tenderloins. John cooked it on the grill using indirect heat. By the time the middle was cooked, the pork was dry. Oh, well, the couscous and the Brussels sprouts were good.

Pork tenderloin with couscous and sprouts