What’s burning Tonight: Grilled Pork Loin, Peppers and Pomodorini
I’m not much of a meat eater, but what little I do consume it’s always from the thinnest cuts possible.
I had a craving for something of the four-legged variety that just wouldn’t quit. So, tonight I grilled up some suino lonza fettine sottili (thinly sliced pork loin). Accompanying these wafer-thin cuts were grilled peperoni (bell peppers) and pomodorini (cherry tomatoes), along with a generous side order of crispy fries.
It’s one of the simplest dishes I make, and I do all the grilling on the stove with a a 9 1/2″ x 13 1/2 ” cooktop griddle. Made of cast aluminum, la bistecchiera (griddle) is teflon coated for fast cleaning and comes with a foldable wooden handle for easy storage, too.
The entire dinner was prepped, cooked and plated within 30 minutes, but savored slowly, each and every bite. Sorry, all that’s left is this virtual view.
©The Palladian Traveler | ©Tom Palladio Images