The APRICOT CRANBERRY STUFFED PORK LOIN
I was making this day had potatoes, carrots & onions that were being cooked in with the pork loin in the cedar boat. I just wasn't sure how far they'd go, so I wanted to have another vegetable to make sure there was enough to eat. I wanted to try a new green bean recipe & I found this one on a blog by Michael Ruhlman, a writer turned cookbook writer/chef. They looked good and I am a sucker for cumin. The last step was to get a grill tray with a flexible grid for my Big Green Egg. I couldn't get my hands on the BGE version on short notice but when I found this one made for a Weber kettle I liked it better. Instead of the half moon shape of the BGE versions, this one was a rectangle with rounded corners. As such it had more usable grilling area. The green beans get tossed in a paste made from minced garlic, red pepper flakes, olive oil & cumin powder. The recipe was a serving for 4 and it fit perfectly in the grill tray. All was going well until I went to remove the grill tray when I was done. Somehow I managed to release the clip holding the two halves of the grill tray together, spilling half of the beans onto the BGE grill grate, where they fell through onto the hot coals. So I lost half of my green beans to the Barbecue Gods. I plated the remaining green beans & topped them with some fresh onion zest. The green beans had a great taste. A mix of char, cumin flavor and a burst of lemon flavor that was very good. I will definitely try these again after I've figured out how I released the catch on the grill tray.