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	<title>Thyme Out &#187; Pork</title>
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	<link>http://www.smithandtruslow.com/ThymeOut</link>
	<description>Food for Thought from Smith &#38; Truslow</description>
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		<title>Pork Chops with Rosemary·Garlic Rub</title>
		<link>http://www.smithandtruslow.com/ThymeOut/pork-chops-with-rosemary%c2%b7garlic-ru/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/pork-chops-with-rosemary%c2%b7garlic-ru/#comments</comments>
		<pubDate>Tue, 04 May 2010 16:03:36 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[grilled pork chops]]></category>
		<category><![CDATA[organic rosemary garlic rub]]></category>
		<category><![CDATA[organic spice rub]]></category>
		<category><![CDATA[Rosemary garlic rub]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=668</guid>
		<description><![CDATA[Simple, easy and sooo tasty!
Ingredients

2 pork chops
1 teaspoon Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon olive oil
2 teaspoons organic Rosemary·Garlic Rub

Directions

Whisk the mustard, vinegar, and oil together.
Rub oil mixture onto surface of the pork chops.
Sprinkle both sides of the chops with rosemary garlic blend.
Grill over medium heat until done.

]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/pork-chops-with-rosemary%c2%b7garlic-ru/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Pork Loin with Apricot White Wine Sauce</title>
		<link>http://www.smithandtruslow.com/ThymeOut/braised-pork-loin-with-apricot-white-wine-sauce/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/braised-pork-loin-with-apricot-white-wine-sauce/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:07:37 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Apricot White Wine Sauce recipe]]></category>
		<category><![CDATA[Braised Pork Loin Recipe]]></category>
		<category><![CDATA[Organic Coriander-Cumin Blend]]></category>
		<category><![CDATA[Pork Rub]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=591</guid>
		<description><![CDATA[Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce. Tastes even better the next day, so make a generous amount.
Ingredients:

1 lb pork loin
3 1/2 teaspoons Smith &#38; Truslow freshly ground organic Coriander·Cumin Rub
olive oil
1 celery stalk, medium diced
1 carrot, medium diced
1/2 onion, medium diced
3 cloves garlic, smashed
10 dried apricots, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Pork Tenderloin with Cranberry Glaze</title>
		<link>http://www.smithandtruslow.com/ThymeOut/spiced-pork-tenderloin-with-cranberry-glaze/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/spiced-pork-tenderloin-with-cranberry-glaze/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:07:07 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Cranberry Glaze Recipe]]></category>
		<category><![CDATA[Grilled Pork Loin recipe]]></category>
		<category><![CDATA[Organic Coriander-Cumin Rub]]></category>
		<category><![CDATA[Organic Pork Rub]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=584</guid>
		<description><![CDATA[Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home.  [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spiced-pork-tenderloin-with-cranberry-glaze/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Country Style Pork Spare Ribs</title>
		<link>http://www.smithandtruslow.com/ThymeOut/country-style-pork-spare-ribs/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/country-style-pork-spare-ribs/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:05:54 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[bbq ribs recipe]]></category>
		<category><![CDATA[Organic Coriander-Cumin Rub]]></category>
		<category><![CDATA[ribs recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=582</guid>
		<description><![CDATA[When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/country-style-pork-spare-ribs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spice Encrusted Pork in Orange Chipotle Sauce</title>
		<link>http://www.smithandtruslow.com/ThymeOut/spice-encrusted-pork-in-orange-chipolte-sauce/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/spice-encrusted-pork-in-orange-chipolte-sauce/#comments</comments>
		<pubDate>Thu, 14 May 2009 21:07:06 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Browse Recipes]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[chipotle]]></category>
		<category><![CDATA[Guiness]]></category>
		<category><![CDATA[orange chipolte pork recipe]]></category>
		<category><![CDATA[Organic Granulated Onion]]></category>
		<category><![CDATA[organic ground black pepper]]></category>
		<category><![CDATA[Organic Ground Cayenne]]></category>
		<category><![CDATA[Organic Ground Coriander]]></category>
		<category><![CDATA[organic ground cumin]]></category>
		<category><![CDATA[Organic Orange Peel]]></category>
		<category><![CDATA[pork sandwhich recipe]]></category>
		<category><![CDATA[spice encrused pork recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=590</guid>
		<description><![CDATA[Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo&#8217;s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy&#8217;s Brewery. First [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spice-encrusted-pork-in-orange-chipolte-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pomegranate Blood Orange Glazed Pork Tenderloin</title>
		<link>http://www.smithandtruslow.com/ThymeOut/pomegranate-pork-tenderloin/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/pomegranate-pork-tenderloin/#comments</comments>
		<pubDate>Thu, 29 Jan 2009 14:52:21 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Valentine's Recipes]]></category>
		<category><![CDATA[Organic Coriander-Cumin Rub]]></category>
		<category><![CDATA[orgnaic pork rub]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[pomegranate and blood orange glaze recipe]]></category>
		<category><![CDATA[pomegranate and blood orange pork recipe]]></category>
		<category><![CDATA[pomegranate glaze recipe]]></category>
		<category><![CDATA[pomegranate pork recipe]]></category>
		<category><![CDATA[pork tenderloin recipe]]></category>
		<category><![CDATA[spiced pork recipe]]></category>
		<category><![CDATA[spiced pork tenderloin recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=573</guid>
		<description><![CDATA[Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!
Ingredients

1 pork tenderloin
3 1/2 teaspoons Smith &#38; [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/pomegranate-pork-tenderloin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Scallops Wrapped in Spiced Bacon</title>
		<link>http://www.smithandtruslow.com/ThymeOut/scallops-wrapped-in-spiced-bacon/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/scallops-wrapped-in-spiced-bacon/#comments</comments>
		<pubDate>Fri, 12 Dec 2008 13:00:00 +0000</pubDate>
		<dc:creator>Jenny Ross</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[Brown sugar]]></category>
		<category><![CDATA[Organic Cayenne]]></category>
		<category><![CDATA[organic curry powder]]></category>
		<category><![CDATA[Scallops recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=560</guid>
		<description><![CDATA[This has become one of my more popular &#8220;apps&#8221;. It delivers a little kick, (and tastes like it takes more time to prepare than it does).
Ingredients:
12 large sea scallops (about 1 lb)
6 Tablespoon dark brown sugar
3/4 Tablespoon organic ground cayenne
1/2 Tablespoon organic curry powder
12 bacon slices (about 3/4 lb)
24 wooden toothpicks

Directions:
Preheat broiler. If necessary, remove ligament from scallop. Cut [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/scallops-wrapped-in-spiced-bacon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Split Pea Soup</title>
		<link>http://www.smithandtruslow.com/ThymeOut/split-pea-soup/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/split-pea-soup/#comments</comments>
		<pubDate>Thu, 09 Oct 2008 21:40:25 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[Organic Bay Leaf]]></category>
		<category><![CDATA[Organic Black Pepper]]></category>
		<category><![CDATA[organic oregano]]></category>
		<category><![CDATA[Organic Thyme]]></category>
		<category><![CDATA[split pea soup]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=541</guid>
		<description><![CDATA[We don&#8217;t get many rainy days in Colorado, so I really look forward to them.  Today we were treated to a rare rainy day.  I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together.  This soup is filled with flavor and makes enough for [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/split-pea-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Good Morning Vietnam Sandwich</title>
		<link>http://www.smithandtruslow.com/ThymeOut/good-morning-vietnam-sandwich/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/good-morning-vietnam-sandwich/#comments</comments>
		<pubDate>Mon, 06 Oct 2008 04:51:35 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[Good Morning Vietnam]]></category>
		<category><![CDATA[Sriracha chile sauce]]></category>
		<category><![CDATA[Vietnames sandwich recipe]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=540</guid>
		<description><![CDATA[&#8220;Happy Donut.&#8221; The name doesn&#8217;t exactly market that fact that they also sell the most delicious sandwiches known to man. Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber &#8211; all necessary to cool down the fiery chili-encrusted pork at the core &#8211; these Vietnamese [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/good-morning-vietnam-sandwich/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apres Ski Lasagna</title>
		<link>http://www.smithandtruslow.com/ThymeOut/apres-ski-lasagna/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/apres-ski-lasagna/#comments</comments>
		<pubDate>Fri, 19 Sep 2008 20:38:10 +0000</pubDate>
		<dc:creator>Jenny Ross</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[lasagna recipe]]></category>
		<category><![CDATA[Organic Basil]]></category>
		<category><![CDATA[Organic Black Pepper]]></category>
		<category><![CDATA[Organic Fennel Seed]]></category>
		<category><![CDATA[Organic Red Pepper Flakes]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[tomato sauce recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=525</guid>
		<description><![CDATA[Coming in from the slopes rosy-cheeked and hungry,  wouldn&#8217;t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.
Ingredients
For Sauce:

1 lb hot Italian sausage (about 5 links)
½ lb – ¾ lb ground beef
½ cup finely chopped [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/apres-ski-lasagna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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