FOOD& WINE Inside

Summertime is family gathering time for many Pensacola families, often with the obligation to arrive bearing a covered dish. At our family soirées, you'll find the usual congealed salad, fried okra and the occasional red velvet cake. But because I have been a chef for so long, I get the honor of preparing the main course. At our Fourth of July holiday family gathering, I decided to roast a pork loin. (I generally roast an entire loin because my family loves to take leftovers home for sandwiches the next day.) The recipe was a hit, so I thought I'd share it with you in a more manageable, weeknight proportion by substituting pork tenderloin, a smaller cut of meat.

Click HERE for the recipe and the full article.