If you haven’t planned your Easter Weekend menu yet, consider making Strawberry Rhubarb Glazed Pork Loin that calls for Duplin Winery’s Carolina Red Wine. In the event you don’t have time to order the wine from Duplin Winery or even worse you can’t have it shipped directly  to you due to state law, consider substituting the Carolina Red Wine with a red sweet wine.

The recipe also calls for strawberry rhubarb preserves and 2 to 3½ pounds of pork loin. This entrée needs to be started the night before as the  pork loin does need to be marinated in the wine the night before.

A suggested serving arrangement is added to the recipe.

Cheers! Kathy