First, we’ve got the Oklahoma Sooners traveling up to Notre Dame. If you remember last year, the Irish came to Norman and punched the Sooners right in the mouth at home. They looked absolutely atrocious in that game. Ever since 2003, once or twice a year – big game, small game, bowl game, or national championship – the Sooners seem to miss the memo that they have a game that day. Last year’s Cotton Bowl is a perfect example. It's interesting that Bob Stoops has had to turn to Blake Bell at quarterback after he was suprisingly not handed the reigns on opening day. He had a pretty good game against Tulsa, but this will be his first real test. I'm still not sure about Bell because up until a week ago, I had literally never seen him do anything but take a shotgun snap and bull his way between the tackles. I’ve got a good feeling about him this week, though. I like that OU is flying under the radar right now, and there is surely a bit of that bad taste left over from last year. They'll be slowed a little by that jungle grass at Notre Dame's stadium, but I like Boomer by 7.
So this week, I'm going to be making Cajun-Spiced Pork. This recipe comes from a book from the good folks at Weber called Charcoal Grilling by Jamie Purviance. It seems pork tenderloins are on sale a lot, and you really can do a lot with them. While this original recipe is for grilling the pork tenderloin, I learned to do this with a searing technique that is finished in the oven. Firing up the charcoal grill isn't always realistic or practical, so by doing it this way, you'll likely be pulling the pork out of the oven the same time your coals would have been ready!
from Weber's Charcoal Grilling by Jamie Purviance
Keep rotating every 3 minutes or so and let it get nice and brown all over. You'll see a nice crust developing...