About     FAQ     Contact      Advertise With Us      Press   

Easter Recipe for Pork Loin with Wine and Strawberry-Rhubarb Preserves

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

Post a Comment

You must be logged in to post a comment.

info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2013