May 23, 2013 by Emily Pergament
I interrupt the Paris posts to draw your attention to the dinner that I made last night:
You also have to tie it with string, which I’d obviously forgotten to do, above. But then I remember and jiggled the string underneath and tied it up.
SO GOOD! Very easy to make, very impressive looking, and very delicious.
PS – Next time I make this, I may marinate the pork in the honey and mustard mix overnight first. Rob thought the pork was dry and I think that would help.
PPS – The parts that were stuffed were not dry. The parts that were dry were the very ends, which weren’t stuffed.