Well, it was finally time for me to cook (once every 15 months) and i made my specialty.
Started out by stuffing pork tenderloin with smoked oysters and minced garlic and then off to the fridge to marinate.
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Had time for some Canebreak while getting ready for the wild rice pilaf and sweet potatoe casserole. Also therew together a spinach salad with fresh strawberries, walnuts and feta cheese.
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Then it is off to the pit for some grill time. Once it was just about complete, i drizzle the tenderloin with Steens cane syrup and top with fresh cracked pepper.
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End result! OUTSTANDING!
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Hope you enjoy!