Episode
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We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed spinach recipes.
We’re big advocates of brining, but we’re also fond of time-saving techniques. When we set out to achieve a tender, grilled, stuffed pork loin without the added time of soaking the meat, the secret was in the stuffing. By creating a stuffing that works from the inside out, we kept our pork loin moist and skipped the traditional brine. And we found a way to turn no-fuss baby spinach leaves into a welcome side dish that’s neither watery nor bland.
Recipes
Tasting Lab |
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