
March 30, 2012
Rosemary-cider Brined Easter Pork with Quinoa Pilaf and Lemony Peas.
Stories this photo appears in:
Food: This Easter, ditch ham but keep the pig
Instead of cooking ham or lamb this Easter, why not go for something a little bit different? Pork loin roast has an amazing flavor — and is outrageously tender — when brined.




Comments
Use the comment form below to begin a discussion about this content.
Commenting has been disabled for this item.