Yesterday we were sorting through various recipes we had collected through the years and came across one that inspired us to try grilling pork tenderloin on a cedar plank. Just a bit of avocado oil, salt, and pepper graced the meat and we cooked it in a closed gas grill to an internal temperature of at least 140F. Wow! It was a delicate smoked flavor. Curious as to whether the flavor will intensify overnight.
Stavanger, Norway
Our walking tour through the historic heart of Stavanger gave us insight into the canning and maritime industries that fueled this community as well as some tasty tidbits.
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