Monday, March 24, 2008

That "Other White Meat" & Easter Dinner

I really like pork when, that is, it comes out of the oven moist and flavorful. But I still find pork loins and chops a bit of a challenge. Last night's Easter dinner pork loin was slightly on the dry side. Still enjoyable, but not what I had hoped for.

I suspect that it needed to brine for at least another half-hour. We kind of rushed the brining process just a little.

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