Wednesday, July 9, 2014

What's for Dinner Wednesday~

I actually shared a picture of this dish the other night on Instagram.  The dish was delicious, so I thought I would share it with you today.

Citrus-Brined Pork Loin with Peach Mustard

The recipe is in the July issue of Bon Appetit and can be found here.  We substituted bone in pork chops for the pork loin and it worked beautifully.  This was a recipe we did not have to do much tweaking to adapting it to gluten free.  We served it with grilled herb-butter corn on the cob.

Thank you to everyone for your kind words on Baby Girl's room reveal.  She arrived home safely last night, and she LOVES it.


Lobster Meets Peach said...

Don't you just love it when a recipe can be easily "tweeked"!?! We will have to try this recipe soon!

Preppy Empty Nester said...

I KNEW she would love it - who wouldn't? Looks like a yummy recipe.

Karena said...

Looks so delish Lauren. I hope all is good in your life, thinking of you!

The Arts by Karena

Allison said...

Glad your daughter got home safely! I am sure she was excited with the room. You did a beautiful job Lauren. Another yummy recipe to try. Looks delicious!

Blondie's Journal said...

Pork paired with fruit is always a winner...I'm going to have a look at your link!


Jane xx

Nancy said...

Sounds great! would you mind sharing how you tweaked it to be gluten free?
Thanks and blessings,

Teresa@1800 Farmhouse Rd said...

Oh yum! That looks wonderful, and I love a blog with good food. Found you over at Preppy Empty Nester, gonna follow along.

Mimi said...

I love Bon Apetit although I never actually make any of the recipes! Looks amazing:)

Aesthetic Lounge

Castles Crowns and Cottages said...

My oh my! What a luscious idea.....peach mustard? Honesty, my mouth is literally watering as I type it! Lauren, thank you so much for coming to leave a comment! Enjoy your weekend and I do hope you get a chance to visit our travelers during the link party! REST, RELAX and replenish! Anita

Mike @TheIronYou said...

That peach mustard looks phenomenal, I have to try it asap