Roast Pork Loin with Blood Orange Mostarda


 
James Lake

James Lake

TVWBB Emerald Member
I think I remember how to cook (you all can be the judge) but I'm not sure if I remember how to post, it been awhile, but I have been checking in on everyone.

First....the recipe from Food Network.

A four pound boneless pork loin roast, it's been awhile since I've tied a roast

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Ready to get on the grill

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My setup on the 26er

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I'm still using those wine barrel staves for smoke, I think I have a life-time supply

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Roasted in the oven, we did take the peel off of the oranges when we ate them

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Plated very nicely, lots of compliments and will be cooking this often

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Looks good man! Where are you getting your lifetime supply of wine barrels from? Do you have an in with a winery, or do you own a winery? That is awesome with the whole oranges.
 
James: That plated picture is most worthy. Excellent cook. I've got a long weekend in Napa later in the month, I'm going to see if I can pick up some wine barrel staves. What's the knife? Very cool, looks well made
 
Great looking cook Jim! Glad to see you back on the board. All those great wineries up in southern Oregon, no doubt you have a lifetime supply!
 
James, welcome back and that is one fantastic cook. Miss the wine country for stuff like that.
 
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