This is a good weekend to cook pork – it is considered to be a very lucky New Year’s food. Pigs root forward – so in many cultures they are a symbol of progress for the coming year.
Pork loin has improved health wise during the last few years, and the pork loin that is sold these days is actually leaner than skinless chicken breast – with much more flavor. I like to braise pork loin to give it that fall-apart texture. I don’t eat pork very often, so when I do I want it to be homey and comforting.
I saw this cooked by Marcela Valledolid on Mexican Made Easy on the Food Network, and had to try my own version – tweaked a little, of course.
I wish all of our Fab Frugal Friends a happy and prosperous 2011!