Reposting some Easter recipes from last year. I wrote these up AFTER the fact of Easter. Here they are, just in time for this EAster:
Not only did we have rack of lamb for Easter dinner, we also had grilled pork loin that was just amazing! It was deliciously tender and extremely flavorful.
Orange Marinade
Zest of 1 orange
Juice of 1 orange
1 T. finely chopped fresh sage
1 clove garlic, minced
2 T. olive oil
2 T. white wine
1 t. sea salt
1/2 t. pepper
Whisk ingredients together and pour into a ziplock bag with pork loin. Marinate overnight. Grill until internal temperature of the meat is 135-140° . Let meat sit for approximately 20 minutes before slicing and serving.
Be sure you have extra bread ready to mop up the juices when you slice this meat!
Barb
