Traditional recipes

Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus Recipe

Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus Recipe


  • 16 garlic cloves; 6 peeled, 10 unpeeled
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons whole grain Dijon mustard
  • 18 baby artichokes (about 13/4 pounds)
  • Nonstick vegetable oil spray
  • 1 3-pound boneless pork loin
  • 10 small shallots, peeled
  • 2/3 cup dry vermouth or dry white wine
  • 1 cup low-salt chicken broth

Recipe Preparation

  • Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons. Grind lemon peel and 6 peeled garlic cloves, rosemary, salt, and pepper in mortar with pestle or in mini processor until paste forms. Add mustard; mix until blended.

  • Cut peeled lemon in half. Fill large saucepan 2/3 full of water. Squeeze 1 lemon half into water; add squeezed lemon half to saucepan. Sprinkle water with salt and bring to boil.

  • Meanwhile, working with 1 artichoke at a time, cut off top 1/3 of artichoke. Break off dark outer leaves until only pale green leaves remain. Using vegetable peeler, trim stem and any uneven parts around heart. Rub cut edges with second peeled lemon half. Place in saucepan of boiling salted water with lemon. Cook until artichokes are tender when pierced with knife, about 8 minutes. Drain; pat dry. DO AHEAD Mustard paste and artichokes can be made 1 day ahead. Cover separately and chill.

  • Coat 13x9x2-inch roasting pan with nonstick spray. Place pork, fat side up, in pan. Rub mustard paste over top and sides of pork. Let marinate at room temperature 30 minutes. Place artichokes, 10 unpeeled garlic cloves, shallots, and oil in medium bowl. Sprinkle with salt and pepper; toss to coat and set aside.

  • Preheat oven to 450°F. Roast pork until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Arrange artichoke mixture around pork. Roast until instant-read thermometer inserted into center of roast registers 145°F and vegetables are tender, about 45 minutes. Transfer pork to work surface; tent with foil to keep warm and let rest 15 minutes.

  • Using slotted spoon, transfer vegetables to medium bowl; cover to keep warm. Place roasting pan directly on stovetop over medium-high heat. Add vermouth and bring to simmer, scraping up any browned bits with wooden spoon. Simmer until reduced to 1/4 cup, about 3 minutes. Add chicken broth; simmer until reduced to scant 1/2 cup jus, about 3 minutes. Season with salt and pepper.

  • Cut pork into 3/4-inch-thick slices; arrange on platter. Spoon vegetables around pork. Serve, passing jus alongside.

Nutritional Content

One serving contains the following: Calories (kcal) 435.2 %Calories from Fat 37.9 Fat (g) 18.3 Saturated Fat (g) 5.6 Cholesterol (mg) 155.9 Carbohydrates (g) 13.5 Dietary Fiber (g) 5.8 Total Sugars (g) 2.0 Net Carbs (g) 7.7 Protein (g) 53.3Reviews Section

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A few months ago, we got to spend the night with my friend Josie. We were on our way home from Alabama and stopped at her house for the evening. I was obviously thrilled about being able to hang out in the kitchen again with one of my best friends. Josie picked this recipe, and we all loved it. Eric and I have made it a couple times since then, and it’s a hit every time. Of course, whenever we make this, I think of Josie and her awesome family and how much fun we all had together – the two…

Think Outside the Bun.

Growing up, I remember when just about everybody used Lipton Onion Soup Mix in a variety of ways. First of course, was just making soup but I also remember the infamous chip dip and meatloaf mix among other recipes. In this French Onion Hamburger Steaks with Potatoes and Gravy recipe, the savory flavor of onion soup mix makes a great match for simple ground beef.

The following recipe serves 4, but I only cooked 2 patties for the both of us, however I made all of the gravy with mushrooms. If you’re going to make all 4 burgers, seriously consider doubling the sauce. Another change was using a cast iron skillet as opposed to a nonstick pan which results in a crispier crust on the exterior of the meat.

We are big on bold flavors, so to the meat mix I added the entire packet of onion/soup mix (which wasn’t actually much more than 2 tablespoons noted in the Cook’s Country recipe) and incorporated some Worcestershire sauce. To our Yukon Gold potato medley, I switched out the melted butter for olive oil (which we think provides a crispier exterior, and creamier interior) plus a bit of garlic and onion powders.

The flavors bring back a flash from my formative years…

French Onion Hamburger Steaks with Potatoes and Gravy

  • Servings: 4
  • Time: 45 min.
  • Difficulty: easy


  • 1½ pounds small Yukon Gold potatoes, unpeeled, halved
  • 1 Tbsp. extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1½ pounds 85 percent lean ground beef
  • ½ cup panko bread crumbs
  • 1 packet Lipton Onion Soup and Dip Mix
  • 1 Tbsp. Worcestershire sauce
  • 3 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, trimmed and sliced thin
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 2 tablespoons minced fresh chives

  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Toss potatoes, olive oil, salt, pepper and garlic powder together in a large bowl. Pour potatoes onto a rimmed baking sheet lined with parchment paper and flip potatoes cut side down. Roast until potatoes are tender and well browned, about 30 minutes.

  3. Meanwhile, combine beef, panko, Worcestershire sauce and soup mix in bowl. Form mixture into four 4-inch-diameter patties, about ½ inch thick.
  4. Melt 1 tablespoon butter in 12-inch cast iron skillet over medium-high heat. Cook patties until well browned and meat registers 130 degrees, about 3 minutes per side. Transfer to platter and tent with foil.

  5. Add mushrooms to now-empty skillet and cook over medium-high heat until well browned, 5 to 7 minutes. Stir in flour and cook for 1 minute.

Recipe adapted from one found on Cook’s Country

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  • For this recipe, I like to use thick and boneless pork chops. This works very well because it is easier to not overcook them keep them nice and tender. If you wish, you can also use bone in pork chops if you like those better.
  • I recommend to take them out of the refrigerator at least 20 minutes before cooking. They need to warm up slightly in order to cook more evenly. You don’t want to put a cold chop in a hot pan.
  • Once you have pan nice and hot you will sear your pork chops just until browned. Don’t worry about the pork chops being cooked all the way through at this point.
  • Next, you will remove the pork chops from the skillet and prepare the sauce in the same pan. You will sprinkle flour into the pan. This will be what thickens your pork chop sauce.
  • Whisk in your chicken broth and wine slowly until your sauce is nice and smooth. Then, you will add in your seasonings and herbs.
  • At this point, we will return the pork chops to the pan. This will allow them to warm up for about 10 minutes. Then serve with rice, egg noodles, or mashed potatoes!

I recommend that you eat the best pork chops with mashed potatoes so that you can spoon the sauce over them! I also have Instant Pot Mashed Potatoes recipe that tastes amazing and is made entirely inside the Instant Pot. But if you want a really loaded mashed potato recipe, how about the delicious Irish Mashed Potatoes?

Did you know that you can reduce the number of carbs of this pork chop recipe by making it gluten free? So if you are looking to do that, make sure check it out these Low Carb Pork Chops.

What can I substitute for wine?

It’s easy to substitute wine with other ingredients if you are unable to tolerate alcohol. Let’s see what you can do!

  • White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics, minus the alcohol. Simply use 1/4 cup vinegar + 1/4 cup chicken stock.
  • Rice Vinegar works too in the same proportion as White Wine Vinegar.
  • I often substitute Chicken or vegetable stock for white wine entirely! Especially if you are not a fan of vinegar or sensitive to sulfites in vinegar. For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.

Can I lighten up this creamy pork chop recipe?

Use half-n-half instead of heavy cream, or omit it altogether and replace with chicken broth.

Can I omit flour?

If you are gluten free, make sure to replace regular flour with almond flour. You may also choose to not dredge pork chops in flour at all. Instead, simply season them more abundantly.

Additionally you will need to make adjustments to the sauce. Simply replace wheat flour 1:1 with rice or corn flour, or 1/2 cup Parmesan cheese, or omit it completely.

Are you hungry for more pork?

I have several tasty and quick recipes for Balsamic Pork Chops and Bone-In Pork Chops

If you are looking for pork tenderloin or pork loin recipes, please explore these:

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Check out our video inside the recipe card for how to make Pork Chops below and follow us on FACEBOOK where we share the tastiest recipe videos every day!


Maple Mayonnaise

1 Tablespoon Dijon mustard

  1. Combine all in bowl and whisk until completely incorporated
  2. Place in refrigerator until ready to use

Burger Assembly

2 Tablespoons butter, separated

Venison patty. We used 8oz, but it&rsquos up to you

¼ Inch thick cut piece of ham

Cheddar cheese, or whatever cheese you like

1 Burger bun split and grilled or toasted and held warm

2 Tablespoons Maple Mayonnaise

  1. In nonstick pan over medium heat melt 1 Tablespoon butter
  2. Salt burger on both sides
  3. Place burger in pan
  4. Cook until desired temperature is achieved. If you like medium rare like me and you have a ½ inch thick patty it will take about 3-4 minutes a side
  5. Remove burger from pan and cover with foil while remaining ingredients are cooked
  6. Place ham in pan, place bacon on top of ham and cheese on top of that
  7. Pour water in pan and cover with lid or foil and stem until cheese is melted
  8. Remove from pan and place on top of burger and cover again with foil
  9. Clean pan with dry towel and place back on pan with remaining 1 Tablespoon butter

10. Once butter is melted cook eggs the way you want

  1. Place 1 Tablespoon maple mayonnaise on top bun and 1 Tablespoon on bottom bun
  2. Place burger on bottom bun
  3. Place eggs on top of burger
  4. Serve

Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 thyme sprigs
  • 1 garlic clove, coarsely chopped
  • Four 12-ounce, bone-in veal rib chops
  • 2 cups Cabernet Sauvignon
  • 2 large shallots, finely chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Salt and freshly ground pepper
  • Potato Puree

In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.

In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.

In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.

Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.

Asparagus, Green





picada (garlic, thyme, bread crumbs, bread cubes, lemon zest)


Browned Butter,

toasted hazelnuts

white pepper, spring onions

crab meat, fresh lime juice

pancetta, poached egg, chervil, dill, chives

niçoise olives, hard-boiled eggs, potatoes, radishes, cucumber, red onion, herbs, dijon mustard vinaigrette



Oven-Roasted Asparagus,



Oven-Roasted Asparagus,

Cannellini bean, fennel, and tuna salad (page 35)

From Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever Instant Pot Italian by Ivy Manning

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  • Categories: Quick / easy Salads Appetizers / starters Lunch Cooking ahead Italian
  • Ingredients: fennel red onions cannellini beans canned tuna parsley

Saturday, November 1, 2014

Spaghetti Squash Hash Browns

Here's a riff on hash browns. This is incredibly satisfying and a terrific substitute for potatoes. I love the way the green pepper goes with the squash, it's a winner side dish. Enjoy!

3 tablespoons olive oil
1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 green pepper, diced
1/2 sweet onion, peeled and diced
Kosher salt and fresh ground black pepper

Season cut side of the squash with onion and garlic powder, salt and pepper. Drizzle with 2 tablespoons olive oil. Place into oven on sheet tray and cook for 30 minutes, turn over and cook another 15 minutes until squash is al dente. Remove and let cool for 15 minutes. Using a fork scrape out squash into a bowl (it will resemble spaghetti strands, thus the name, or in this preparation shredded potato).

Heat a sauté pan over medium high heat. Add last tablespoon of oil and heat. Add diced onions and green peppers. Cook for 2 minutes then add squash to the pan. Heat thoroughly and correct seasoning with salt and pepper. Serve and Enjoy!

The Menu Nov. 1st - Nov. 7th

Spinach Frittata with Oven Crisped Broccoli and Leeks
Crispy Spaghetti Squash "Hash"
Baby Greens Salad with a Lemon-Honey Vinaigrette

Gluten-Free Southern Fried Chicken with a Spicy Maple Syrup Drizzle
Green Beans with Onions and Smoked Ham

Sorrel Soup with Crispy Shallots
Oven Roasted Pork Tenderloin with Balsamic Caramelized Pears
Sautéed Purple Kale

Vegetable Gumbo with Brown Rice

Miso Soup with Shiitakes, Seaweed, and Dikon Radish
Szechuan Fish with Sesame Rice Noodles

Pan Seared Chicken with Capers and Lemon
Red Romaine Salad with Red Onion, Carrots and Beets, Balsamic Vinaigrette

Grilled Aged NY Strip Steaks, Cabernet Butter
Sautéed Spinach with Parmesan
Chophouse Salad

The Yardbird's Fried Chicken

So, recently I was in Miami on business and a good friend took me to an incredible restaurant call Yardbird Southern Table and Bar. This place is a Mecca of southern cuisine run by Executive Chef and co-owner, Jeff McInnis. His fried chicken — better known as yardbird — is a legendary experience 150 years in the making. This is spicy, crispy, yummy. It's served with a spicy Maple syrup (mix maple syrup and your favorite hot sauce). At the restaurant this chicken is served on a warm waffle and drizzled with this amazing maple syrup. I've died and gone to heaven my friends! Enjoy.

For the brine
1 1/4 quarts water
3/4 cup sugar
3/4 cup salt
1 1/4 quarts ice water
5 tablespoons paprika
5 tablespoons cayenne
1 tablespoon ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion

For the dredging flour
1 1/4 quarts all-purpose flour
2 tablespoons plus one teaspoon granulated garlic
5 teaspoons granulated onion
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground black pepper

For the fried chicken
16 pieces chicken (two whole chickens cut into 8 pieces)
vegetable shortening or lard, for frying

Place the water (not the ice water), sugar, salt and spices in a pot and bring to simmer over medium heat for 5-6 minutes.
Whisk to ensure that all spices and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees.
Place the cut chicken in a container and pour the cold liquid brine over the chicken.
Chill in refrigerator for 24 hours.

For the flour:
Mix all spices and flour well.

To make the chicken:
Remove the chicken pieces from the brine and dredge in the seasoned flour.
Place the shortening in a 12-inch cast iron pan and melt slowly. The goal is to have the shortening about ½ inch up the side of the pan.
Heat the shortening over low heat until it reaches 325°F. Use a candy thermometer to regulate the temperature.
Place the 4 larger breasts in skin side down along with the thighs. Fry adjusting the flame to maintain the 325°F. after 8 minutes flip the pieces over. Fry for another 6 minutes. Remove from oil and let sit on a rack or paper towels.
Stick the thickest pieces with a meat thermometer. The chicken must reach 165°F internal. Season lightly with a pinch of sea salt.
Place the wings and drums in the oil, making sure to maintain 325°F, and fry these about 5 minutes on one side, then flip and fry another 4 minutes.
Check internal temperature again looking for 165°F. season with a pinch of sea salt and serve. Drizzle with a mixture of 1/2 cup maple syrup and 3 tablespoons Frank's hot sauce. Enjoy!

Oven Roasted Pork Tenderloin with Balsamic Caramelized Pears

1 1/2 quarts water
1 1/2 quarts ice water
1/2 cup kosher salt
1/2 cup white sugar
3 bay leaves
2 pork tenderloins, trimmed and silver skin removed

1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt

Place the water (not the ice water), sugar, salt and bay leaves in a pot and bring to simmer over medium heat for 5-6 minutes. Whisk to ensure that all the salt and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees. Add tenderloins to this brine, and let them soak for at least 4 hours, but not more than 8 hours.

Drain and discard the brine. Pat pork dry with paper towels. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.

Place a large sauté pan on high heat and get very hot. Season pork with fresh cracked black pepper (remember the brine has infused salt into the meat). Carefully place tenderloins in pan and brown all sides. Remove and place on sheet tray, place into the oven. Cook for 20 minutes or until internal temperature reaches 150°F. Remove from oven and let rest for 10 minutes.

While pork is cooking, pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup. Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt.

Slice the tenderloin into medallions and top with the pear onion sauce. Serve and enjoy!

Porchetta Sandwich

I recently went to THE football game in Michigan, Michigan-Michigan State (State won again!). The folks I went with were part of a tremendous tailgate party prior to the main event. It got me thinking of a great sandwich to bring to a great game. This beauty is awesome with or without the cheese and sometimes I've served it with a lemon caper mayo. It's also incredible with sautéed broccolini and the provolone.

1 (3 3/4 to 4-pound) boneless pork shoulder (skin on, not tied)
20 fresh sage leaves
3 leafy sprigs fresh thyme, leaves removed
3 leafy sprigs rosemary, stemmed
2 garlic cloves, peeled and roughly chopped
1 tablespoon crushed red pepper flake
2 tablespoons fennel seed, crushed
1 1/2 teaspoons medium coarse sea salt
1 1/2 teaspoons freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1/2 cup white wine
Ciabatta bread
Provolone cheese (optional)

With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch-deep cuts, about 1 inch apart. Finely chop thyme, sage, rosemary and garlic together (you can do this by pulsing in a food processor, or by hand). Place mixture in a small bowl. Add crushed fennel, red pepper flakes, salt and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork. Stuff with about 1/3 of the herb mixture. Tie pork with kitchen twine. Brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up and roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170 to 180 degrees Fahrenheit). Remove from oven. Let meat rest 15 minutes. Slice pork thinly and serve on ciabatta with some sharp provolone. Enjoy!

What Kind of Sparkline Wine Should I Use?

While you can use just about any sparkling wine that you have available, I prefer a dry or brut sparkling wine because apple cider is already extremely sweet. Since apple cider also has quite a powerful flavor, it can also help mask subtle flavor differences in your wine. In other words, you don&rsquot have to buy anything super high quality. ) I just used a $7.49 bottle of Tourner brut sparkling wine from ALDI. And if all the varieties of sparkling wines confuse the heck out of you, this article about Champagne vs. Prosecco is a great place to start.

Watch the video: Balsamic Rosemary Pork Tenderloin with Potatoes u0026 Pearl Onions DAY 187 (January 2022).