Still have a supply of tarragon in my herb collection.  I’ve been infusing this nutrient packed herb in my dishes for quite a few days. This slender and somewhat sweet herb  was excellent in my chicken dish and once again, it has performed a great job on my pork steak. With the aid of a few other ingredients like ginger, onions, salt, pepper,garlic, etc. I was able to pull off an amazing tarragon-spiced dish stove top.

In the culinary world, pork and apples are ideal partners. Thus, I decided to combine both by roasting a couple of red delicious apples cut in slices along with carrot wedges. With a drizzle of olive oil a sprinkle of cinnamon, pinch of salt and chopped tarragon, apples and carrots were roasted at 410 degrees for about 40 minutes. The result was a sweet and tart finish.


Tarragon-spiced pork, roasted apples,and carrots were served with a side of kale/parsley rice. The union was superb.

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