Pork n' Chee

We dry rubbed a pork tenderloin and cooked it over the coals. I really like the dry rubs for the flavor and "crust" it forms on the outside of the meat while keeping the good juices inside. We made Shells and cheese with fontina and vermont white cheddar and added some green chilies for spice. Tossed broccoli with garlic butter for some greens.