Pork Tenderloin with Apricot Salsa

Posted by Wine & Spice on 9/11/2017 to Beef, Pork & Lamb

I adore pairing savory with a sweet component.  A perfect example is this wonderful pork tenderloin with a sweet and spicy apricot salsa.  Pork lends itself so well to a sweet accompaniment.  This needs to marinate for 4 - 24 hours....  Also, remember when you are cooking a loin, that you need to cook all 4 sides.  

To season the pork tenderloin today I used Mexican Chorizo.  This adds such a great depth of flavor!  Might just be one of my new favorites for my South of the border cooking.  This blend is hand crafted using Ancho chiles, cumin, garlic, coriander, salt, black pepper, Mexican oregano, thyme, Ceylon cinnamon, cloves and bay leaves.  This can also make fantastic homemade Chorizo sausage by adding 1 tbsp per 1 lb of ground pork, let sit overnight in fridge, and then you have some fantastic seasoned pork to make sausage.  For breakfast or added to beans, burritos, etc…

A nice cold Tecate pairs really well with this dish.

Click here for a printable version of this recipe.

Zucchini Formaggio

Posted by Wine & Spice on 9/6/2017 to Spiralized

I love wandering the Farmers' Markets to see what strikes me for a healthy summer dinner.  Today the beautiful zucchini spoke to me.  I decided to play with my spiralizer using an attachment I had not tried before.  I used the large core blade to my Kitchen Aid Spiralizing attachment.

I used Buon Appetito to season my zucchini.  This fabulous Italian blend is a balanced mix of Greek oregano, basil, marjoram, thyme, rosemary and sage.  Great in anything from pasta sauces to baking in bread.  

A nice glass of Shiraz pairs really well with this dish.

Wine & Spice Makes Everything Nice!

Click here for a printable version of this recipe.