Comments on: Roast “Adobo” Pork Loin a la Marketman

By: tattibz4lyf

tattibz4lyf — Fri, 14 Dec 2007 18:13:25 +0000

I love it! Thanks MM… my wife and I are really learning a lot from you…

By: mikel

mikel — Mon, 19 Nov 2007 09:06:27 +0000

love roast pork; was in baden baden, germany over weekend and had their specialty, roast pork marinated in beer served with cabbage and roast potatoes. i imagine this is brining too…only 10euros for 2 big slabs of pork+veggies! will try your adobo version. had this after spending 3 hrs at the friedrichsbad(spa). my bro. got the MM tshirts..can’t wait to get them in feb.

By: Blaise

Blaise — Mon, 19 Nov 2007 03:20:27 +0000

this looks really yummy.. in contrast with MM, I do like sweetish-strongly flavored meats.. but I don’t like them artificially flavored like many of the tocinos available..

By: myra

myra — Mon, 19 Nov 2007 00:49:44 +0000

hi, nice tips, ms. connie of pinoy cook also share that kind of idea (she got that also from steamy kitchen? i think), now i know that really work in every meat.

By: CecileJ

CecileJ — Mon, 19 Nov 2007 00:31:37 +0000

MM, looks good! Just right for my pre-Christmas binge South Beach Diet! I will have to substitute the sugar for something else, though.

Oh,I brined pork chops before grilling and they were indeed juicier (and a tad saltier) than the un-brined ones. Will adjust salt and brining time til I get it right.