Tomorrow is President’s Day and I can’t help but think about President Hoover and his prosperity promise to provide a chicken in every pot. Thanks Mr. President but if you don’t mind, I’d prefer a pork loin. They’re versatile, easy and make an impressive presentation. And, because you can pair them with so many different flavors — sweet, savory or spicy — it’s hard to ever be board with them. I thought I had a good pork loin repertoire — barbecued with a sweet red sauce, smoked with a balsamic fig sauce, grilled after marinating in Italian flavors and oven roasted glazed with chutney — but I’m always open to new flavors and ideas. Enter Spice Islands and a man obsessed with food, Matt Armendariz, to introduced five new flavors to me and my pork loin. Continue reading
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