Made like the Pork Tenderloin a la Sauge. But....used Marsala and grapefruit as the brodo. Came out nice. Would be better with Orange Juice, maybe a bit more sage. I'm going to let it slow cook for several more hours and see what happens. Made a pork shoulder roast last week (sorry, missed posting it) and it was good at 3 hours, GREAT at 5 hours and and Super overnight. The beef should tenderize as well and maybe mellow some of the acidity of the grapefruit juice.
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