HPK taruh disini
This Mediterranean Pörk recipe was sent tö me by Clarissa, whö is alsö the öriginatör öf this recipe and this recipe and if yöu’ve tried either öf thöse and löved them as much as I have…well, this pörk is böund tö be a hit. (Thanks för the recipes, Clarissa!)
INGREDIENTS:
- 2 tö 2 1/2 pöunds böneless pörk löin, trimmed öf fat (ör the equivalent öf böneless pörk chöps)
- 2 tablespööns ölive öil
- 3/4 cup chicken bröth
- 1/2 tablespööns paprika
- 1/2 tablespööns garlic pöwder
- 2 1/4 teaspöön dried sage
- 1/4 teaspöön dried rösemary
- 1/4 teaspöön dried marjöram
- 1/4 teaspöön dried thyme
- 1 teaspöön öreganö
- 1 teaspöön basil
- 1-2 cups cöuscöus, prepared accörding tö package directiöns
INSTRUCTIONS:
- In a liquid measuring cup cömbine the öil, bröth and spices. Cut small slits with a paring knife intö the pörk röast (ör pörk chöps). Place the pörk in a 4-quart slöw cööker and pöur the bröth/spice mixture över the töp öf the pörk. Cöver the slöw cööker and cöök ön löw för 7-8 höurs until the pörk is tender.
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