I’m developing a giant backlog of your recipes that I want to try out, so one way to work though my list faster is make three at a time. This meal has Pork Loin With Maple Ancho Glaze from John at Patio Daddio, Braun Bon Potatoes from Mary at Deep South Dish, and Emeril’s Horseradish Slaw from Velva at Tomatoes On The Vine.
I used a piece of pork loin as I had a lot of it and I split it lengthwise to provide more surface area for the rub and glaze and so it would cook faster. I soaked them for 4 hours in a basic brine of orange juice (the glaze contains orange juice), brown sugar, salt and pepper. Then I rubbed them in my pork rub –a mix on Billy Bones Competition and XXX Cherry.
I made the potatoes just as laid out in Mary’s recipe. I took the potato shots with the new camera (finally finished my taxes) but when I got ready to shoot the rest of the meal, it sent me some sort of message and refused to take the shots and I was too busy to fool with it just then. I love the SLR and digital parts of the camera, but being techno-challenged, I not sure I’ll like all of the electronic gadgetry - my old Minolta SLR just took pictures and never sent me “I refuse to work” messages.
Bev advised to not make the whole recipe as she wouldn’t eat many, but I was thinking breakfast meals for me from the leftovers and considered doubling it :-). This looks like 3-4 large potatoes to me.
Thanks John, Velva, and Mary for a delicious meal.
Have a great day and thanks for stopping by.
One year ago: Fluffy Asparagus Omelet