Monday, February 13, 2006
Damn, this sounds good!
mwb on Feb-13-2006 at 12:06 AM RST @ 24.182.233.246 I take those pr0k loins and cut them into three roasts. Brine with apple juice, brown sugar and salt, drain, and then sear real well on the grill. Move off the coals, and slather on Bayfield Apple Mustard, chopped sage and rosemary, and a bunch of cracked black pepper. Slow roast about an hour and let cool about 15-20 minutes. Slice up and dare yourself to eat just a few pieces.
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2 comments:
mwb on Feb-19-2006 at 11:44 PM RST @ 24.182.233.246
This is it...
1 quart apple juice
1 quart water
1/4c Kosher Salt
1/4c Brown Sugar
A bunch of fresh cracked black pepper
A few Bay Leaves
Let the pork loin sit in this under a plate for at least 12 hours and up to 24. Loin - NOT Tenderloin
mwb on Feb-19-2006 at 11:47 PM RST @ 24.182.233.246
Shoe - call this # and order some Apple Mustard - you will NOT be disappointed...
Einer Olson at 715-779-5700
mwb on Feb-19-2006 at 11:48 PM RST @ 24.182.233.246
Bayfield Apple Mustard is the shizzo on smoked turkey too
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