Black garlic isn’t a special type of garlic, it’s garlic that’s been gently roasted and fermented until it’s past caramelized and turns black. The process mellows its flavor and gets rid of the acrid bite so often associated with garlic. Here it’s used to season a juicy boneless pork loin. Lovely served with potatoes or rice with a simple salad or steamed vegetable.
The depth of garlic flavor here screams out for a crisp, citrusy white such as a Sauvignon Blanc.
From Thawed 25 min @ 150°F
From Frozen 45 min @ 150°F
Use caution when opening: product is hot. Carefully remove the dish from the plastic and serve.
Pork Loin, Water, contains 2% or less of: Granulated Garlic, Salt, Spices, Granulated Onion, Sodium Phosphate, Black Garlic, Distilled Vinegar, Pork Stock (Dried Pork Stock, Dextrose, Salt, Maltodextrin, Yeast Extract, Natural Flavor, Onion Powder, Spice Extracts, Garlic Powder, Carrot Powder, Caramel Color, Xanthan Gum, Sugar), Yeast Extract, Natural Flavor.
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