I recently made Sunny Anderson’s “Curry-Lime Pork Kebabs” recipe. But I made a pork loin instead of kebabs, so I don’t know how long we cooked it–my husband BBQ’d it in a Traeger BBQ (which we love!)–so whatever the thermometer is supposed to show for a cooked temperature. It was very good!
(sorry about photo quality, computer issues or maybe the real problem is human issues 😉
I served the pork loin one night with “Raw Beet Slaw with Fennel, Tart Apple, and Parsley” and one night with Lisa Oz’s “Lemony Kale Salad” (without the hemp seeds) and some slices of avocado. Every time delicious!!!