Pork two ways

[Sweaty Paul]

Pork tenderloin that was butterflied open and seasoned with Yardbird Rub and then stuffed with Italian sausage and Bree cheese. Trussed it up seasoned with more Yardbird Rub then on the grill to join the onions that were baked in foil on the grill. Onions were wrapped with butter, salt, pepper, herbs de Provence, and a beef bouillon cube. Glazed carrots were delicious too.

[Frozen Smoke]

Looks fantastic! I think Herbs De Provence is way under rated I love the stuff!

[JGo37]

It's hard to get the hint of lavender any other way. I always forget to use it, always have it on hand...

[Frozen Smoke]

It's great on roasted potatoes!

[RonB]

Great lookin' cook.

[JGo37]

Yes, great cook!

I always skin the onion layers further down than you did. No other way but to ask - would you say something about your choice to leave some outer crisp shell on those onions? Thanks in advance...