Photos: Geir Egil Bergjord
My first trip to Italy was an eye-opening revelation. I experienced food in a whole new way, without any fancy tricks. One of the first dishes I was served was pork loin stuffed with yellow peppers and spinach, slow roasted in the oven. Here is my version of the same dish, cooked on the grill.
Continue reading Flashback Fridays: It´s Pork Season. It´s Always Pork Season.
