A few days ago I was having that all too familiar urge to barbecue. Mother Nature was nice enough to cooperate just enough so that I could get the grill going. The sun was out, a sight breeze was blowing, and the beers were cold. So what else to do but go to my secret vault and get out some of my favorite meat to BBQ. I went straight for the pork. Thick center cut pork loin chops to be exact. I put on a dry marinade of brown sugar and garlic and let it sit for hours to develop.
While this was happening I had to raid the fridge and see what I wanted to serve alongside “the other white meat”. I found some Brussels sprouts, sweet potatoes, Spanish onions, cranberries , and an orange. Well that was easy. I peeled the sweet potatoes and cubed them, mixed them with the Brussels sprouts and chopped Spanish onion, then tossed them with a small amount of olive oil, salt and pepper.
I put them on a foil lined baking pan
and roasted them in a 375 degree oven for about an hour, just enough time to enjoy a couple Tank 7’s, until they just started to turn brown.
I also took this time to throw the cranberries and orange (peel and all) into a food processor until chopped and chunky. Add a few tablespoons of honey or your favorite sweetener and mix together.