So finally the rain has stopped in North Georgia. Just to give you an idea on how this rain impacts our already screwed up traffic, it took me two and half hours to get home last night which is a 27 mile drive. Needless to say I worked from home today due to the road conditions this morning and am grateful I did after a friend told me about his drive on 285 which took him 3 hours. So I had plenty of time to figure out what I was going to cook today, and since the sun came out I decided to make grilled pork. Pesto is a great sauce but it nice to change it up so this is a change to the standard pesto recipe.

Let’s cook!

Grilled Pork Tenderlions with Rosemary Pesto

1/2 cup walnuts

4 springs of fresh rosemary

3 tablespoons Creole mustard

4 cloves of garlic, chopped

1/2 cup of olive oil

3 -4 pork tenderlion steaks

salt and pepper to taste

Put the walnuts, rosemary, mustard and garlic in a food processor.

Process until smooth and you will have to stop several times to scrape down the sides. With the processor running add 1/4 cup of olive oil in a slow stream.

Process until smooth.

Place the tenderlions in plastic wrap and beat the crap out of it with a mallet or in my case a pan.

Coat each side of the pork with olive oil, salt and pepper.

Spread rosemary pesto over the top of the tenderlions.

Let sit for 30 minutes.

Heat grill on medium heat and place tenderlions on once grill reaches 325 degrees.

Only turn once after 10 minutes. Reduce the heat to low and cook for 30 minutes away from direct flames. Remove the grill and let stand for 10 minutes.

For the complete meal I did garlic mash potatoes and snow peas. Here is how I did the plate:

Here is the close-up of the pork:

Now let’s hope and pray no more rain in Georgia for a couple of days! Now for cooking, this is a must do pork tenderlion recipe.

Happy Cooking!