P-loin

[wolgast]

A cut they call outer filé...Its a part of the loin.(they know how to make money dont ey) But knowing this im to lazy to pick up a loin and cut it

This:


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Now the fun part begins...Fryed up som chanterelles(caned ones) and added some fresh chanterell cheese.


On the grill: Taters got a 30 min headstart.


After 40 min the meat was done...A quick sear. And the Sprouts in foil with butter/garlic/salt.


Sliced:


Plated:


Good eats ! Thanks for your time ppl! Have an awesome Easter!

[1buckie]

That's a heckuva plate of good lookin' food, Wolgast......

You always come up with a good, interesting combination of items....thanks for posting !!!!

[HankB]

Very nice looking plate up and great looking food! Those are potato halves? I do mine cut side down to get a little browning. Actually, I turn them so they cook a little faster as well.

[Duke]

Sorry it took me so long to reply Wolgast, Whoa! is that one fantastic plate! I might give that chantrell stuffing a go on my next pork loin. Thanks for sharing that.