When you want the ease of a burger, but are in the mood for fish, this is a perfect solution.
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Ana Sortun’s Brine-Cured Grilled Pork Loin with Spanish Tomato Salsa
Although the pork must be cured overnight, this is a deceptively easy dish. Simply make the brine, add the pork and forget about it. The next day, about an hour before you’re ready to eat, make the salsa and voila, dinner’s on the table.
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