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I love pork. It’s so versatile. It’s for breakfast, lunch and/or dinner. You can grill it, fry it, or roast it – like I did this week.
A friend gave me this recipe years ago and I fell in love. When I made it for a friend of mine who’s a chef, he fell in love (and now serves it at his restaurant.)
So this week is Bacon-Wrapped, Glazed, Stuffed Pork Loin. Delicious.
I made it with a simple salad with Red Wine Vinaigrette. I love this vinaigrette, it’s got a bit of bite from the vinegar, a bit of heat from Creole seasoning, and a bit of sweet from the (optional) sugar.
I also made my friend Tom’s mini-Idahos. He doesn’t cook much in the microwave but he does his potatoes… and they’re fabulous when covered in Kosher salt.
Enjoy… and let me know how you like your pork.
Click below for recipes from this week’s episode of The Cooking Lady
– Bacon-Wrapped, Glazed Pork Loin
– Ann’s Red Wine Vinaigrette
– Tom’s Mini-Idahos
I really enjoyed your show on Sunday July 17th. I copied the recipes of your Pork Tenderloin, Potatoes, and Red Wine Vinegarette. I couldn’t fine the recipe for the Baked Brocolli. I would love it if you could send it to me. Thank you
Hi Rhonda- Thanks for watching the show this weekend. We didn’t add the roasted broccoli recipe because it’s so simple you won’t need to write it down. Just spread the broccoli florets on a cookie sheet, drizzle with olive oil and sprinkle on Kosher salt. Put in a 425-degree oven until desired doneness, about 20-25 minutes. Let me know how it comes out.
Excellent read, I just passed this onto a friend who was doing a little research on that. And he just bought me lunch since I found it for him smile So let me rephrase that: Thanks for lunch!
I saw a show with a pork loin stuffed with wild rice, mushrooms, and apricots, but don’t know the recipe. Would you send it to me, please. Happy Thanksgiving!!!!!