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Healthy Living

Eating Well, Living Better Fridays

By November 16, 2012September 3rd, 2020No Comments

Here is yet another way to use the book, Eating Well, Living Better, as a guideline. Instead of using just the herb crusting listed on page 221, the pork center rib roast was coated with an addition of dried apricot paste and pumpkin seed to form a delectable crust. Pumpkin seeds were seasoned, roasted (or can be purchased in this state where they are often called pepitas) and then ground. Combined with fall seasonings and some apricot paste the roast was finished off in the oven and served over a watercress purée and topped with a port and fig reduction sauce — with some butternut squash fries on the side for good measure!

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