Monday, January 20, 2014


The Minneolas pictured in the post below this one wound up as part of the sauce for this dish of Pork, Pineapples and Orange (PPO).   The fatty rib chop of Berkshire pork was pan seared and set aside.  Into the pan went white wine, white rum, pineapple chunks, the orange juice and some orange zest, some white vinegar, some brown sugar and a bit of chopped tomato for color.  After a few minutes of reduction the chop went back in to warm through.  Some potatoes roasted in duck fat came along for the ride.

The wine a 2012 Kinkead Ridge White Revelation - a blend of a number of grape varietals.  Perfect match.

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