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Reduce the heat to medium and turn the skewers to cook for another 2 minutes on the other side. Transfer the skewers to a serving platter and sprinkle them with sesame seeds.

Serve the skewers with the reserved peanut sauce for dipping.

HOW LONG? 30 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

DRINK UP!

Trashy Sangria

All the bold, fruity, winey flavor of sangria, but none of the work. This is what I sip—okay, gulp—while at the grill. Make it by the glass, pitcher, or trough. And don’t break the bank when buying the wine. A South African or Australian red for five or ten dollars a bottle works nicely.

1 teaspoon lime juice

1½ tablespoons sugar

6 ounces red wine

Ice

In a serving glass, mix together the lime juice and sugar. Add the wine and stir until the sugar is dissolved. Add the ice.

HOW LONG? 5 MINUTES

HOW MUCH? 1 SERVING

Child’s Play Spice and Brown Sugar–Rubbed Pork Tenderloin

This intensely savory pork came about thanks to child’s play. Literally.

My son likes to help during photo shoots, so I’ll sometimes let him mix whatever he can grab from the spice cabinet. One afternoon Parker came up with a mélange of salt, brown sugar, pink peppercorns, rosemary, and a few other seasonings.

One of my test kitchen cooks gave it a whiff. Then I did. We were floored. It smelled unbelievably good and was just begging to be rubbed on pork.

So we tried it on pork tenderloins, using half of the mixture as a brine and the other half as a rub. The pork was outstanding, especially when drizzled with a truffle nut vinaigrette the cook concocted to complement Parker’s rub. Talk about teamwork.

It took some trial and error to figure out the ingredients and proportions Parker had used (we hadn’t watched him closely when he made his batch), but with a magnifying glass and some tasting, we eventually sorted it out.

The pork can be brined for up to about 6 hours, and doing so produces an insanely moist and flavorful loin. But to save time you also can skip the brining entirely. Just use half of the spice blend as the rub and proceed with the recipe.

There is little hands-on work involved here, and the flavor is so intense you will be blown away. It’s worth it.

FOR THE SEASONING BLEND:

⅔ cup brown sugar

4 tablespoons pink peppercorns

1 tablespoon salt

2 teaspoons dried oregano

2 teaspoons dried rosemary

1 teaspoon cinnamon

1 tablespoon black sesame seeds

2 teaspoons dried diced onion

2 teaspoons dried parsley

FOR THE BRINE:

3 cups water

¼ cup kosher salt

½ cup brown sugar

3 cups ice

FOR THE PORK LOINS:

Two 12-ounce pork tenderloins, silver skin removed

2 large yellow onions, diced

1 recipe Truffle Nut Vinaigrette

To make the seasoning blend, in a small bowl combine all ingredients. Transfer half of the mixture to a large saucepan. Set aside the remaining seasoning blend.

To make the brine, add the water, salt, and brown sugar to the seasoning blend in the saucepan. Set the pan over high heat and boil until the sugar and salt dissolve. Remove from the heat, then add the ice and stir until cooled.

Place the pork in a large zip-close bag. Pour the brine over it, then seal the bag and refrigerate for 3 to 6 hours.

When ready to cook, heat the oven to 375°F.

Remove the pork from the brine, patting it dry with paper towels. Rub the reserved dry seasoning blend over both tenderloins.

Scatter the onions over the bottom of a roasting pan, then set the pork over them. Roast for about 30 minutes, or until the tenderloins reach 145°F at the center.

While the pork is roasting make the vinaigrette (recipe follows).

Let the pork rest in the roasting pan for 15 minutes before cutting into thin slices. Serve over the roasted onions and drizzled with truffle-nut vinaigrette.

HOW LONG? 4 HOURS (20 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Truffle Nut Vinaigrette

This is the most intense vinaigrette you