Braised Pork Loin
No one enjoys dry braised pork loin, and yet many recipes call for a blazing hot oven that shrinks the flesh, leaving it mealy. I prefer a gentler approach, first searing on the stove top, and then covering for a gentle braise in the oven. We use seasonings that rev up the overall flavor while allowing for various condiment pairings. Our personal favorites are red pepper onion relish, orange marmalade, and Kansas City-Style barbecue sauce. The relish and the marmalade are particularly wonderful if warmed before dressing the meat. Decorative and delicious!
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