Doug's Grilled Pork Tenderloin with Asparagus
The dish that became an Easter tradition the moment it arrived at the table
The platter arrived at the table, and I wasn’t expecting it to look like that…
Crusty, caramelized, deeply brown—sliced and presented like something from a restaurant kitchen. I’m not a huge pork lover, if I’m honest. But my Aunt Kathy had offered to make it and mentioned it was a recipe from my cousin Doug, so I decided to go along with it. What I didn’…
