Madeline Boast from Balanced Bay Equine Nutrition Consulting tells us why protein is important in horses’ diets. Joy Orr joins us with an update on Retired Racehorse Radio and a recipe for Cherry Chipotle Pork Loin. Listen in…
HORSES IN THE MORNING Episode 3400 – Show Notes and Links:
- Link to Sound File for Sight Impaired:Click Here
- TheHORSES IN THE MORNING Crew:Glenn the Geek, Jamie Jennings
- Guest Co-Host: Ashley Winch of Sleep Stories for Equestrians, The Show Jumping Podcast and The Quarter Horse Podcast
- Guest: Madeline Boast of Balanced Bay Nutrition
- Guest: Joy Orr of Retired Racehorse Radio
- Follow Horse Radio Network onTwitter
- Additional support for this podcast provided by Daily Dose Equine, State Line Tack, and Listeners Like You!
Time Stamps:
06:26 – Daily Whinnies
11:48 – Joy Orr
24:30 – Madeline Boast of Balanced Bay Nutrition
34:56 – Richest Women
No Post Show
Recipes:
Sparkling Cyanide (a floral take on a French 75)
By Agatha Christie, from Agatha Whiskey, a cocktail book to celebrate the bestselling novelist of all time.
2 oz Elderflower Liquer (St Germain)
2 oz Gin
Simple syrup
Brut Champagne
Rosemary sprigs for garnish
Cherry Chipotle Pork Loin
Ingredients:
2-3lbs of pork loin (boneless preferred)
Cherry Chipotle marinade:
- Cherry jam/preserves (1/3 cup)
- Chipotle Sauce (1/4 cup)
- Soy sauce (2-3 tbsps)
- Garlic Powder (2 tsp)
- Onion Powder (2 tsp)
- Sweet Paprika (1 tsp)
- Smoked Paprika (1 tsp)
- White Pepper (black is fine too) (2 tsp)
- Cayenne Pepper (1 tsp)
- A pinch of salt (can skip if the soy sauce is too salty for you)
- 1-2 splashes of Apple Cider Vinegar
1.)Make the marinade by combining all ingredients together. You can add more spice if you want or add a little more sugar if you like it sweeter.
2.)Put the pork loins in a bag/container and marinate with marinade for up to 2 days.
3.)Your choice of cooking:
- Grilling: you can grill this until it reaches an internal temp of 150 degrees F (Hit hard to sear than turn heat down to cook fully)
- Oven: sear on stove fear to lock in flavor, then place in over at 400 degrees F in a covered baking dish (add a little water to create steam) for about 10-15 minutes or until internal temp is 150 degrees F.
4.)Let rest for 3-5 minutes before cutting and serving. Goes well with anything – rice, coleslaw, cornbread, tortillas, grilled veggies…you name itIt’s sweet, tangy, savory, and spicey.
