Before I get into today’s recipe, I wanted to share this great post with you. Meagan from Sunshine and Sippy Cups has put together a great guide on Where to Submit Your Recipes. As well as sites to submit your recipes, she also has some resources for improving your food photography (something I need to work on).
When we moved, I realized I had a box full, I mean a BOX FULL of evaporated milk. I must have bought them on a sale or something, to have this many. Thankfully, I also found in my recipe collection a Carnation Evaporated Milk recipe book. Score one for my recipe hoarding skills. At least one meal a day for the last week has included evaporated milk in it. I wouldn’t know what to do with it otherwise.
This recipe was originally from Carnations recipe book, but I’ve made a few additions and changes to give it a boost.
Rosemary Grape Pork Loin
1/4 tsp Rosemary
1/4 tsp Thyme
1/4 tsp Garlic Salt
1/2 tsp black pepper
1 1/2 lb center cut Pork Loin, sliced to a 1/2 inch thickness