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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- Can't wait to taste the final product. #winelovers twitter.com/InnsatStAlbans… 1 year ago
- Can't wait to taste the finished product! twitter.com/InnsatStAlbans… 1 year ago
- RT @stomfischer: #NationalBourbonDay is tomorrow - so how are you preparing tonight ? #Bourbon https://t.co/r1ZejmgYs1 1 year ago
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