Long story here. We went to Mexico for a week of grilled fish and came back and craved some pico di gallo, so we made some. The onions were too strong so we didn’t eat it much all week. It sat in the fridge.
This morning we cooked a pound of bacon from Greg’s Meats (toward Rochester) and I took the leftover fat and dumped the pico into it, cooking it up a bit.
I spiraled out two big pork loins (buy one get one this week at Lunds) and spread the pico bacon fat and some fresh cilantro into them. Tied up, they will be on the grill, offset heat, for about an hour.