A blog chronicling my departure from urban life on the east coast to sheep farm and cheese making life on the west coast. Still recounting the meals I have eaten in my new setting, but with more sheep thrown into the mix.
Friday, August 13, 2010
Brined Pork Tenderloin
For dinner I grilled an unfortunately phallic pork tenderloin. Brined it with salt, sugar, honey, garlic and a negligible amount of basil and sage from my father's herb patch, Good.
Good.
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