I roasted a pork tenderloin, and we had pesto zoodles and corn on the cob with it. Also 14 Hands Hot to Trot red blend.
I made a good orange glaze for the pork tenderloin: sugar free orange marmalade, a splash of soy sauce, ginger paste, a good splash of aged balsalmic and blood orange olive oil, a little garlic powder, and a sprinkle of thyme. It was so good! I basted the pork with it for the last 5 minutes or so, and served some glaze on the side at the table. It was a keeper.
Karen
