https://www.amyglaze.com/roast-pork-loin-with-fresh-bay-leaf-prickly-pear-glaze/?utm_source=rss&utm_medium=rss&utm_campaign=roast-pork-loin-with-fresh-bay-leaf-prickly-pear-glaze 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Fri, 19 Sep 2014 12:06:01 +0000 hourly 1 https://wordpress.org/?v=6.7.2 https://www.amyglaze.com/roast-pork-loin-with-fresh-bay-leaf-prickly-pear-glaze/#comment-13332 Fri, 19 Sep 2014 12:06:01 +0000 http://www.amyglaze.com/?p=5337#comment-13332 The only other wig I’ve ever bought was SUPER cheap and looked like it too!

]]> https://www.amyglaze.com/roast-pork-loin-with-fresh-bay-leaf-prickly-pear-glaze/#comment-13198 Thu, 21 Aug 2014 19:40:35 +0000 http://www.amyglaze.com/?p=5337#comment-13198 Hi i am kavin, its my first occasion to commenting anywhere, when i read this article
i thought i could also make comment due to this sensible piece of writing.

]]> https://www.amyglaze.com/roast-pork-loin-with-fresh-bay-leaf-prickly-pear-glaze/#comment-12692 Wed, 16 Apr 2014 17:22:03 +0000 http://www.amyglaze.com/?p=5337#comment-12692 I wouldn’t worry too much about the sauce staying the color of the cactus syrup because by the time it caramelizes and mixes with the spice rub it will be reddish brown. Give it a shot and let me know what you think!

]]> https://www.amyglaze.com/roast-pork-loin-with-fresh-bay-leaf-prickly-pear-glaze/#comment-12685 Wed, 16 Apr 2014 16:56:30 +0000 http://www.amyglaze.com/?p=5337#comment-12685 Wow, I just love the color of the cactus fruit. So pink! Doesn’t it turn the outside of the pork bright magenta? Which could look cool, but I’m just curious. It doesn’t seem like it turns too pink from your photos…

]]> https://www.amyglaze.com/roast-pork-loin-with-fresh-bay-leaf-prickly-pear-glaze/#comment-12581 Wed, 02 Apr 2014 00:36:14 +0000 http://www.amyglaze.com/?p=5337#comment-12581 […] Roast Pork Loin with Fresh Bay Leaf & Prickly Pear Glaze […]

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