I had a pork loin and some rosemary which is a combo that I fancy and also wanted to grill it while the weather was still so mild. We also had some French breakfast radishes which I had never seen before to my knowing. I kept the pork on the upper shelf of the grill and it seared and charred well while not cooking to quickly and drying out. The radishes were sauteed and cheesed. Sticking with the fall theme, I cooked down an apple cider sauce that was used like a dipping au jus.
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