Grilled fillets of pork loin

[hotwine]

She bought a 10 lb pork loin on sale for $1.99/lb, so we whittled that sucker into quarters, froze three of 'em and carved the fourth into one-inch thick fillets. Basted those with olive oil and sprinkled with salt, pepper, garlic powder & onion powder, then grilled 'em for about seven minutes per side, until the center was 162 degrees. Served with a squash casserole of yellow squash, white squash, zucchini, onion, shredded carrots, and a bit of cream of chicken soup and sour cream; other sides were green beans and new potatoes. The wine was 1999 Maison Nicholas VdP d'Oc Reserve Pinot Noir.
Yeow! I got to visit heaven again!