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The Watercooler
What is everyone serving for Easter dinner?
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<blockquote data-quote="SRL" data-source="post: 33035" data-attributes="member: 701"><p>Thanks for the recipe tips, Jo! I was hoping the BBQ sauce was homemade but a good bottled sauce is handy too. I make pork roast shredded for sandwiches occasionally and it's always nice to have a change of sauce.</p><p></p><p>I tried the pork loin with fig and port wine sauce and it was very yummy. In fact, so yummy it's all gone! The only thing I would change would be do do the pork low temp and slow as it was a bit tough for my tastes at the higher temp. The sauce is amazing--at first it's this very sweet wine overwhelming the flavors and then it mellows and deepens into a very nice sauce to compliment the pork. I don't know if I'll do it for Easter but I will definitely do it again and serve it with a wild rice medley.</p></blockquote><p></p>
[QUOTE="SRL, post: 33035, member: 701"] Thanks for the recipe tips, Jo! I was hoping the BBQ sauce was homemade but a good bottled sauce is handy too. I make pork roast shredded for sandwiches occasionally and it's always nice to have a change of sauce. I tried the pork loin with fig and port wine sauce and it was very yummy. In fact, so yummy it's all gone! The only thing I would change would be do do the pork low temp and slow as it was a bit tough for my tastes at the higher temp. The sauce is amazing--at first it's this very sweet wine overwhelming the flavors and then it mellows and deepens into a very nice sauce to compliment the pork. I don't know if I'll do it for Easter but I will definitely do it again and serve it with a wild rice medley. [/QUOTE]
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What is everyone serving for Easter dinner?
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