<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Savor The Taste of Oregon &#187; Pork</title>
	<atom:link href="http://www.thetasteoforegon.com/category/meat/pork/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
	<lastBuildDate>Fri, 27 Jan 2012 17:17:58 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1.4</generator>
		<item>
		<title>Pork Fat Rules! Here&#8217;s an easy way to render pork fat, complete with video</title>
		<link>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video</link>
		<comments>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 00:35:43 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14192</guid>
		<description><![CDATA[There are occasions when you're cooking that nothing can surpass rendered pork fat. You'll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You'll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Seared Pork Tenderloin with Pineapple Tomato Sweet-and-Sour Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:16:38 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pineapple]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14124</guid>
		<description><![CDATA[This dish combines two ingredients that are among my favorites: pork tenderloin and pineapple. Pork tenderloin is one of those unappreciated cuts of meat. And too bad too. It's easy to cook, lean and low in fat plus it doesn't take long to cook. Pineapple is one of those fruits that's commonly used in cooking in Asian foods, but not so much with American dishes. And too bad for that, too. It has the perfect balance of sweet and tart and lends itself to sweet and sour dishes. Plus you don't have to mess with a fresh pineapple if you don't want to deal with the rather complicated process of peeling and prepping the fruit — you can just use canned pineapple.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Saltimbocca alla Romana alla Oregona</title>
		<link>http://www.thetasteoforegon.com/2011/10/saltimbocca-alla-romana-alla-oregona/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=saltimbocca-alla-romana-alla-oregona</link>
		<comments>http://www.thetasteoforegon.com/2011/10/saltimbocca-alla-romana-alla-oregona/#comments</comments>
		<pubDate>Mon, 24 Oct 2011 19:34:55 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Kid Friendly]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13769</guid>
		<description><![CDATA[Traditional Saltimbocca alla Romana or Vitelo Saltimbocca, as it is occasionally dubbed, is a scaloppine of veal pounded thin with a thin slice of prosciutto and sage leaves. It is often sautéed in butter and then served with a pan sauce of stock and wine such as Marsala. It is also made with chicken, turkey or pork with equal success.

Saltimbocca is a contraction of i salta in bocca which means “it jumps in the mouth”. If we could be time-traveling flies-on-the-wall and go back a few centuries to the restaurant where saltimbocca alla Romana began, we’d probable hear some hungry Italian calling to the waiter, “Hey Guido, bringa me somma dat dish dat jumps ina my mouth!”]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/10/saltimbocca-alla-romana-alla-oregona/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Bourbon Barbecued Pork Baby Back Ribs</title>
		<link>http://www.thetasteoforegon.com/2011/07/bourbon-barbecued-pork-baby-back-ribs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bourbon-barbecued-pork-baby-back-ribs</link>
		<comments>http://www.thetasteoforegon.com/2011/07/bourbon-barbecued-pork-baby-back-ribs/#comments</comments>
		<pubDate>Fri, 15 Jul 2011 07:53:38 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13058</guid>
		<description><![CDATA[Being an ex-Texan, I believe that barbecue affectionados can be divided into two camps: Those who prefer rub and those who prefer sauce. The methods are similar in that they impart sweet and salty flavors to the meat. They part ways in their methods. Rubs are dry. Sauces are, well, wet. I'm a saucy kinda guy. Whenever I'm craving barbecue, I'm always amazed when I'm at the grocery store and see people plying the grocery store aisle for barbecue sauce. Why? It's so incredibly easy to make. And it's also incredibly easy to make it uniquely yours by adding your favorite spices and seasonings. Heck, even liquor. (Hickup). Here's an easy and tasty one for you to try and adapt to make your own.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/07/bourbon-barbecued-pork-baby-back-ribs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Green Beans With Pork and Oyster Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/05/green-beans-with-pork-and-oyster-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=green-beans-with-pork-and-oyster-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/05/green-beans-with-pork-and-oyster-sauce/#comments</comments>
		<pubDate>Mon, 23 May 2011 03:28:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Beans]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12736</guid>
		<description><![CDATA[One of my favorite dishes from my childhood in Thailand and Singapore is green beans stir-fried with ground up or fatty chunks of pork, a little oyster sauce and hoisin sauce. It's simply delicious. I have no idea why you never see it on a menu here in the U.S. Maybe it's considered too banal for the American palate. I just love it. The marriage of sweet crunchy beans with savory pork and oyster and hoisin sauces. Go ahead, give it a shot. And find out what you've been missing. It makes a delicious companion to another stir-fried dish like chicken with cashew nuts or chicken with mangoes.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/green-beans-with-pork-and-oyster-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote</title>
		<link>http://www.thetasteoforegon.com/2011/05/seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote</link>
		<comments>http://www.thetasteoforegon.com/2011/05/seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote/#comments</comments>
		<pubDate>Thu, 12 May 2011 14:42:18 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Pears]]></category>
		<category><![CDATA[Pinot Noir]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12679</guid>
		<description><![CDATA[Pork tenderloin is one of those easy-to-cook lean cuts of meat that benefits from being served with a sauce, dressing, or fruit compote. One of Oregon's signature fruit crops is pear, and a pear compote pairs perfectly with pork, especially if it's been cooked with pinot noir, another signature Oregon product!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Everybody ♥ Monte&#8217;s Ham</title>
		<link>http://www.thetasteoforegon.com/2011/04/everybody-%e2%99%a5-montes-ham/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=everybody-%25e2%2599%25a5-montes-ham</link>
		<comments>http://www.thetasteoforegon.com/2011/04/everybody-%e2%99%a5-montes-ham/#comments</comments>
		<pubDate>Wed, 20 Apr 2011 03:51:45 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11128</guid>
		<description><![CDATA[Behold - the perfect ham for Easter, Christmas, and buffet parties. The sight of this beauty will dazzle your guests and, even better, they will probably tell you that it's the best glazed ham they have ever eaten And they'll be right. What's in it for you? A glorious vision of a showstopping carnivore's masterpiece to anchor your buffet, beaucoup praise, ample food for a fairly large gathering and, when all is said and done, a substantial bone with lovely bits of surviving ham to grace a soup of your choice.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/04/everybody-%e2%99%a5-montes-ham/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thai Tacos</title>
		<link>http://www.thetasteoforegon.com/2011/03/thai-tacos/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=thai-tacos</link>
		<comments>http://www.thetasteoforegon.com/2011/03/thai-tacos/#comments</comments>
		<pubDate>Sat, 05 Mar 2011 01:27:05 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Tacos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11675</guid>
		<description><![CDATA[Tacos have become such a part of mainstream American cuisine that on the West Coast other ethnic groups have begun topping the ubiquitous corn tortilla with their cultural culinary specialties. Forget the fish taco, ground beef taco, or shredded beef taco. Their time has come and gone. In Los Angeles and Seattle you can find Vietnamese and Korean food-truck chefs who are creating the latest taco sensations: Korean barbecue and Kimchi tacos, Bulgogi tacos, Vietnamese lemongrass chicken tacos. I mean, when you see a dozen kinds of tacos available in the neighborhood supermarket, and Taco Bells show up in China, what would you expect, right? The taco is ripe for a cultural hijacking. And so this native Thai decided that the time was ripe for....ta da...a Thai taco.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/03/thai-tacos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cider-braised Pork Chops with Caramelized Onions and Chipotle-glazed Apples, Horseradish Mashed Potatoes and Sautéed Kale</title>
		<link>http://www.thetasteoforegon.com/2010/11/cider-braised-pork-chops-with-caramelized-onions-and-chipotle-glazed-apples-horseradish-mashed-potatoes-and-sauteed-kale/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cider-braised-pork-chops-with-caramelized-onions-and-chipotle-glazed-apples-horseradish-mashed-potatoes-and-sauteed-kale</link>
		<comments>http://www.thetasteoforegon.com/2010/11/cider-braised-pork-chops-with-caramelized-onions-and-chipotle-glazed-apples-horseradish-mashed-potatoes-and-sauteed-kale/#comments</comments>
		<pubDate>Mon, 15 Nov 2010 07:39:10 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Hard Cider]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[mashed potatoes]]></category>
		<category><![CDATA[Onions]]></category>
		<category><![CDATA[Pork Chops]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=10937</guid>
		<description><![CDATA[From conception to eating for approval, this meal was destined for inclusion in Savor the Taste of Oregon. At first bite, Vic and I agreed it will be a delightfully homey addition to our upcoming book. Unfortunately for you, that means that this is a teaser, asking you to hold on patiently for the publication [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/11/cider-braised-pork-chops-with-caramelized-onions-and-chipotle-glazed-apples-horseradish-mashed-potatoes-and-sauteed-kale/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pork Hocks Slow-braised in Sweet Dark Soy Sauce and Star Anise</title>
		<link>http://www.thetasteoforegon.com/2010/09/pork-hocks-slow-braised-in-sweet-dark-soy-sauce-and-star-anise/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pork-hocks-slow-braised-in-sweet-dark-soy-sauce-and-star-anise</link>
		<comments>http://www.thetasteoforegon.com/2010/09/pork-hocks-slow-braised-in-sweet-dark-soy-sauce-and-star-anise/#comments</comments>
		<pubDate>Mon, 27 Sep 2010 15:36:04 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Star Anise]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=10463</guid>
		<description><![CDATA[I'm convinced that there are spices that can make you high. I can be roaming the streets of Portland, Vancouver, B.C., Hong Kong, Singapore, Thailand, and my hair will start to vibrate and stand on end when I get that first whiff of star anise in the air. My heartbeat quickens. My sweat glands go into overdrive. I start blinking uncontrollably, as my mind disconnects from my body and my feet start searching for the source of the heavenly aroma. Pungent, sweet, savory. Like licorice but more intoxicating. It's a key ingredient in one of my favorite Thai dishes of ethnic Chinese origins, a stew of hard-boiled eggs, sweet dark soy sauce and pork hocks, that is flavored with star anise and cinnamon.  ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/09/pork-hocks-slow-braised-in-sweet-dark-soy-sauce-and-star-anise/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
	</channel>
</rss>

