Grilled Pork Tenderloin

Perfect weather today, so we decided to fire up the charcoal to appropriately honor and respect Mother Nature. I am watching the season two premiere of TrueBlood as I type this, so I hope I don't inadvertently describe freshly extracted human hearts rather than the grilled pork tenderloin, broccoli rabe, and couscous that we actually cooked.

So the meal prep began after my return from the grocery store in the early afternon. I put one pork tenderloin in a marinade of olive oil, white wine, white wine vinegar, lemon juice, salt, pepper, and fresh oregano and chives from out back.

When the grill was finally ready (it took a long time to get going, allowing me to drink many beers on the back patio), I dropped the meat on first. I swear by the digital thermometer when cooking any sort of pork, and this evening was no exception. However, for some reason tonight my thermometer decided to work only in Celsius, so after rifling through long-forgotten, jumbled memories of 5/9 or 9/5, I moved the computer outside for easy calculations. I wanted to be sure to leave half the pork a little undercooked (a la P.N. Peterson) for tomorrow night's meal (that's supposed to be a cliffhanger).

The pork cooked faster than I thought, so I pulled it off to rest and dropped on the broccoli rabe and lemons. I had previously tossed the broccoli with a little olive oil, salt, and pepper, and the lemons I just cut in half and grilled pulp-side down. The lemons were awesome when I finally pulled them off, but the broccoli rabe (despite getting a nice char) was a little crisp. Probably should have left it on the covered grill a little bit longer.

The final dish was a simple whole wheat couscous. No big surprises here, but I did opt for chicken broth rather than water. I also toasted about a 1/3 cup of pistachios while the pork was cooking, then smashed them up and mixed them into the couscous right before serving. I've got to say, the pistachios were delicious (but kind of a pain to shell).

All told, a solid summer meal. Not mind-blowing, but tasty and healthy.

And I cannot figure out how to get these pictures to work how I want them to. Any thoughts?