Pernil is the most popular meat served during the holiday season in Puerto Rico. It is usually the picnic cut, or front ham of the pork, but if you can’t find it you may use a rear ham with skin. It can be cooked “al caldero” (stovetop), en “caja china” or roasted in the…
Category: Pork
Apricot Glaze
I love apricots, apricot juice, apricot chutney, apricot desserts and apricot preserves. I make my apricot glaze for pork loins, bbq pork chops, turkey, tarts (like my Apple-Almond Tart) and cookies. Also, amazing over brie cheese or with bleu cheese. Add a pinch of red chili pepper flakes and you have a delicious sauce for…
Brown Sugar Pork Tenderloin
This is a delicious easy alternative for a week day family dinner. You can leave the pork tenderloins seasoned the night before. The brown sugar gives the tenderloin a sweet golden finish and helps make an amazing onion cream sauce. It is different and tastes so good! I use fresh rosemary from my herb garden…