Coffee Cocoa and Chili-Rubbed Pork Loin with a Brandy Cream Sauce

OR a Pineapple Salsa.  I couldn’t decide.   Should it be a round, full, rich Brandy Cream Sauce or a Pineapple Salsa bursting with fresh, bright and healthy?  I couldn’t decide so I made both.  The rub is a snap to make but oh, so elegant.  Then all you need to decide is do you go decadent or fun?  Either will work.  Both are in the column that ran today in the Portland Press Herald.  Coffee, Cocoa and Chili-Rubbed Pork Loin with a Blood Orange, Walnut and Manchengo Salad.

Coffee Cocoa and Chili-Rubbed Pork Loin

With friend or all to your self!


  • beverlyscott183234730
    March 6, 2013 at 5:50 pm


    So looking forward to this delicious dinner you’ve prepared. Thank you again.

    Did you happen to see a red quilted wallet when I was writing my check? It’s gone missing (yet again; it seems to have feet that carry it away when I’m not looking) and I’m trying to retrace my steps. Rather unnerving, don’t you know, not to have it!

    Take care.


    Beverly Scott 7 Curtis Ave. Camden, ME 04843 207-230-0272

    • Annie Mahle
      March 6, 2013 at 5:55 pm

      It didn’t somehow make it into my car, Beverly. I’m sending good thoughts of your wallet finding you shortly!

  • […] beds.  That should give us a big jump on greens and hopefully give us something to share on the Riggin in June.  No promises though, a lot can happen between now and […]


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