eeek!

okay, first, i'd like to point out that this is the third post of the day on my vacation from my blog. *rolls eyes and sighs loudly*

second: eeeeeek!

i am desperately seeking epi, i need to ask him a burning question, but my webmail isn't working so i can't email him. oh no!

the question? why, it's about pork tenderloin of course!

i'm planning on BBQing some for dinner tomorrow night and i thought i'd try his suggestion:

I have cut mine and stuffed it with arugula, sundried tomatoes and feta and roasted or bbq'd it, and then slice thorugh for great presentation.

only, um, maybe minus the arugula. but...

i'm concerned if i cut the pork tenderloin it will not be nice and juicy like i like it because it will leech it's juice onto the waiting hot coals. so i want to know how he avoids that particular part.

epi, i need you!!!!!!!!

*grin*