This is a "Follow Up" post from the one on Friday. Since pork tenderloins are sold in two packs and I had plenty of the sauce from the Mexican Street Corn leftover I decided to try a variation on the theme.
I started by butterflying the pork tenderloin. I opened the thing up, seasoned it with some bbq rub, then added some basil paste and feta cheese.
I tied the tenderloin back up and grilled over high heat. I had to turn it about every five minutes.
I tied the tenderloin back up and grilled over high heat. I had to turn it about every five minutes.
When the tenderloin was close to being done I started grilling some cauliflower "steaks". I brushed them with olive oil and seasoned with salt and pepper before grilling.
Grilled about three minutes per side....I liked the looks of this!
Finished by slathering the cauliflower with the Mexican Street Corn sauce and dusted with Parmesan cheese.
Served this up with the basil and feta stuffed tenderloin. The basil really worked in this recipe!
This was a great way to enjoy some cauliflower. I had never grilled cauliflower before but am glad I gave this a try.
Stay tuned for more Weber is Grilling Adventures!
Stay tuned for more Weber is Grilling Adventures!