Grilled Pork Sticks and not Raisins with a Brown Butter Sauce
We actually tested our taste buds in an effort to determine if we could tell the difference between a currant and a raisin. They are pretty close but I thought the current was a bit more sweet. Maybe because it was smaller and more concentrated than the single raisin it was competing against.
Here is the recipe if you would like to to try this one out.
Don’t be discouraged by it being a Traeger recipe. Any grill or even a broiler would probably work just fine.
So the key here is not overcooking your pork and keeping an eye on your brown butter sauce. Follow the directions in the recipe and it should turn out just fine. Toasting the pine nuts may take some practice too, they can go from perfect to trash really fast. If you burn them just start over.
I saute’d some green beans in olive oil, and finished them with a pinch of salt, butter, and a squeeze of lemon; my favorite way to eat them.
We had a salad kit in the refrigerator that we added to include with the dinner. Those things are huge time savers.
Conclusion
I said to Jennifer “I think I may have found my new favorite way to eat pork” . She replied with “In butter?”. I shrugged. Yes this was absolutely delicious. Yes there is a good amount of butter but at least you can decide how much you put on your pork. I would highly recommend this one. Its a fairly simple recipe that doesn’t take a lot of time. I even received accolades from the kid. I’ll be doing this one again.