Pluma

[Tim Campbell]

Tasty pluma last night. Done over B&B. Cooked to about 150°. Plated with some asparagus and oven-baked ranch potatoes. Only salt and pepper on the pork. A little olive oil. And I'm a sucker for apple sauce!












Have a great weekend, everyone.

 

[Brenda T]

I don't know what pluma is, but that whole meal looks great.

 

[Bill F in Ontario]

[URL
Pluma the smaller pork piece in photo above, cut from the rib end of pork. This specialty cut is located on the shoulder end portion of the boneless pork loin and includes the chain meat and sometimes a small portion of the rib-eye cap (spinalis dorsi) depending on the portion size the on the portion size the butcher or chef is looking for.

unfurl="true"]https://www.susanevans.ca/newsletters/cpi_newsletter_08-2013/en/?article=lead[/URL]

 

[Barb D]

Thats a great looking dinner.

 

[AndyK]

Nice looking cook.
I’m a sucker for apple sauce too .

 

[Jabe G]

Great looking meal!

 

[Darryl - swazies]

Tasty pluma last night. Done over B&B. Cooked to about 150°. Plated with some asparagus and oven-baked ranch potatoes. Only salt and pepper on the pork. A little olive oil. And I'm a sucker for apple sauce!
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Have a great weekend, everyone.

Looking very good, I like the dark pieces of the pork vs the white looking pieces.....
Plate looks tasty.......

Nice socks.

 

[Tim Campbell]

Looking very good, I like the dark pieces of the pork vs the white looking pieces.....
Plate looks tasty.......

Nice socks.

Lol!!!!

Darn Tough makes some gooooood socks...