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It was time for new cloves and allspice, but I use them quite a bit anyway.

In what?


Various rubs. I'm making one of my "go to" meals for my postponed-by-Sandy dinner party tomorrow. I make a rub for pork tenderloins (my favorite "go to" protein) of salt, pepper, and ground cloves. Sear them, paint them with a paste of maple syrup and Dijon mustard, throw in a chopped onion, and roast in a 425 oven for about 17 minutes. While the meat is resting deglaze the skillet with some chicken stock, add more syrup and mustard, reduce, swirl in some butter, et voila! Tomorrow the sides are brussells sprouts sauteed with pancetta and Uncle Ben's long grain/wild rice mix.

Phil
Rule Your Retirement Home Fool
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