Tonight we are taking advantage of a late season warm night, and barbecuing. We had a pork tenderloin in the fridge; we have marinated it for a couple of hours in some left-over pork rub. The plan is as follows:

• Prepare a hot grill to one side of the barbecue, so that there will be plenty of space for the tenderloin on the cool side

• Shake off the excess rub; Place the tenderloin over the hot coals; just brown- do not over cook- rotate the loin, once only, and move the cool side; cover the grill and check in 15 minutes; rotate the tenderloin 180 degrees; cook until the inner temp is 145°f; let sit, slice and serve

We are going to make potatoes in a cast iron pan in the grill as follow:

• Peel and quarter two medium potatoes per person (we are using up one Yukon gold and a couple of Red potatoes)
• Bring to boil, add 1 teaspoon salt and cook on medium heat about ten minutes;
• Drain and put in to a cast iron pan;
• Add some olive oil, butter, salt, fresh ground pepper, and herbs (tonight, we used dried oregano and basil)
• Roast the potatoes in the pan until browned; toss regularly

For veg:

• Corn on the cob wrapped in foil, with salt, butter, pepper, and Tabasco- roll about the grill for a good fifteen minutes

All worked out very well; it was a delicious dinner; didn’t take long; easy preparation; not too much attention demanding… just the perfect dinner for Sunday night.