Mega snapped the tablecloth open. Nothing.
Again. A single pecan.
Again. A fuzzy apricot lolled around the surface.
There was a time all manner of food had appeared before her. Hearty stews with thick chunks of potato and carrot. Crusty loaves of fresh bread and chickens with the skins crisped just so.
Like all magic tablecloths, it only had to be spread to provide a feast for any occasion, and most notably, no occasion at all. The cloth had supported weeknight dinners, slumberous midnight snacking, and been the guest of honor at many a family get-together.
Such abundance had become assumed, expected by all who had experienced the lovely sauces, the buttery pastries, the perfectly thin and silky pastas. The degradation of the corporeal is often mirrored in the incorporeal, and Mega knew the threadbare linen was no different. One good snap was all it had left.
Sending a prayer to the gods, old, new, and demi, she closed her eyes and threw the cloth up.
Roast. Pork. Glazed in soy and brown sugar, the smell was unmistakable. Her eyes slanted open to take in the loin, kissed by fire and accompanying a platter of similarly prepared vegetables. White wine that she imagined to be buttery with notes of peach sparkled in a glass decanter.
The most magical of enchanted textiles (Flying carpets? Bewitched satchels? Tales for another day.) had created its final feast.
-Written by Lubol Stalingrad
Fire Grilled Pork Tenderloin With Roasted Vegetables
- 1 lb Pork Tenderloin Or 2 1/2 pork tenderloins
- 1/2 cup Olive Oil
- 3 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 4 Garlic cloves Crushed, minced
- 1 tbsp Lemon juice or juice of one half a lemon
- 1 tbsp Parsley Chopped
- 1 tbsp Thyme Chopped, dried thyme is fine as well
- 1 tsp Salt
- 1 tsp Pepper Freshly ground
- 12 oz Green Beans Fresh
- 12 oz Brussel Sprouts Fresh
- 10 Garlic cloves crushed
- 1 tsp Salt
- 1 tsp Pepper
- Mix marinade ingredients in a bowl.
- Pour marinade over tenderloin(s) and allow to marinade for 1-8 hours. Recommended 8 hours.
- Grill over high direct heat, turning every 1-2 minutes, allowing meat to develop a char.
- Once charred to personal taste, remove from direct heat and allow to continue to cook over indirect heat until internal temp reads 140F.
- Remove from grill and allow to rest for 15 minute before slicing.
- Preheat oven to 400F.
- Liberally coat but Brussel sprouts, green beans, and garlic cloves with olive oil.
- Place veg and garlic on baking sheet. Use tin foil / parchment paper for easy clean up.
- Add salt and pepper to taste.
- Bake for 30 minutes or until soft. Veg should have slight char.