Reposting some Easter recipes from last year. I wrote these up AFTER the fact of Easter. Here they are, just in time for this EAster:
Not only did we have rack of lamb for Easter dinner, we also had grilled pork loin that was just amazing! It was deliciously tender and extremely flavorful.
- Zest of 1 orange
- Juice of 1 orange
- 1 T. finely chopped fresh sage
- 1 clove garlic, minced
- 2 T. olive oil
- 2 T. white wine
- 1 t. sea salt
- 1/2 t. pepper
Whisk ingredients together and pour into a ziplock bag with pork loin. Marinate overnight. Grill until internal temperature of the meat is 135-140° . Let meat sit for approximately 20 minutes before slicing and serving.
Be sure you have extra bread ready to mop up the juices when you slice this meat!