by webguy | Jul 12, 2012 | Uncategorized
For the Chimichurri Sauce: 2 c. fresh parsley, 4 garlic cloves, 1/2 tsp. black pepper, 1/2 tsp. red pepper flakes, 1/4 tsp. sea salt, 1/4 c. white wine vinegar, 1/2 c. extra-virgin olive oil, 2 tbsp. water 2 pork tenderloins, about 1 lb. each 12 slices of bacon...
by webguy | Jul 12, 2012 | Uncategorized
Jam: 10 figs either fresh or dried black mission figs, cut length wise with stems removed 1/4 cup of water 1/4 cup of honey 3/4 cup of red wine 1 tbsp of balsamic vinegar 1 tsp of freshly chopped rosemary organic Pork Chops: 4 pork chops, salt and pepper, 2 tbsp of...
by webguy | Jul 12, 2012 | Uncategorized
6 Granny Smith Apples 1 T Coconut Oil 1 lb organic Ground Pork Sausage 1 Egg 1/2 Onion 1 Medium Carrot 1/4 c Pecans, chopped 1/4 c Chopped Dates 1/4 t Black Pepper 1/4 t Cinnamon Preparation Carefully cut out the core of the apples and create a nice little cavity for...
by webguy | Jul 12, 2012 | Uncategorized
organic Pork Loin Oil: Coconut, Butter, or Bacon fat 2 Tbsp Chili Powder 2 Tbsp Garlic Powder 1 Tbsp Paprika 1 Tbsp onion powder 1 Tbsp sea salt, black pepper to taste pinch cayenne pepper Preparation Preheat oven to 350°. Mix all spices in a sealable bowl or baggie...
by webguy | Jul 11, 2012 | Uncategorized
1 organic Boneless Pork Loin Roast (I usually get about 3 pounds) Extra Virgin Olive Oil (or grapeseed oil) Herbes de Provence Preparation Preheat oven to 350F. (Or prep and heat your grill) Brush the entire roast with oil and then use your hand to rub with enough...