Great Lakes Foodie

This week, I attempted a couple of pork recipes that didn’t go so well.

The first was a pork roast from Gourmet magazine.  The roast was a 1 day wet rub marinade that included black peppercorns, pink peppercorns, garlic, and fennel seed.   For taste, it was great.  Unfortunately, the cut of meat I used and the

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