Protein for Horses and Cherry Chipotle Pork for April 3, 2024 by State Line Tack - Horses in the Morning

Madeline Boast from Balanced Bay Equine Nutrition Consulting tells us why protein is important in horses' diets.  Joy Orr joins us with an update on Retired Racehorse Radio and a recipe for Cherry Chipotle Pork Loin.  Listen in…

HORSES IN THE MORNING Episode 3400 – Show Notes and Links:

• Link to Sound File for Sight Impaired:  Click Here
• The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings
• Guest Co-Host:  Ashley Winch of Sleep Stories for Equestrians, The Show Jumping Podcast and The Quarter Horse Podcast
• Guest: Madeline Boast of Balanced Bay Nutrition
• Guest: Joy Orr of Retired Racehorse Radio
• Follow Horse Radio Network on Twitter
• Additional support for this podcast provided by Daily Dose Equine, State Line Tack, and Listeners Like You!

Time Stamps:

06:26 - Daily Whinnies

11:48 - Joy Orr

24:30 - Madeline Boast of Balanced Bay Nutrition

34:56 - Richest Women

No Post Show

Recipes:

Sparkling Cyanide (a floral take on a French 75)

By Agatha Christie, from Agatha Whiskey, a cocktail book to celebrate the bestselling novelist of all time.

2 oz Elderflower Liquer (St Germain)

2 oz Gin

Simple syrup

Brut Champagne

Rosemary sprigs for garnish

Cherry Chipotle Pork Loin

Ingredients:

2-3lbs of pork loin (boneless preferred)

Cherry Chipotle marinade:

• Cherry jam/preserves (1/3 cup)
• Chipotle Sauce (1/4 cup)
• Soy sauce (2-3 tbsps)
• Garlic Powder (2 tsp)
• Onion Powder (2 tsp)
• Sweet Paprika (1 tsp)
• Smoked Paprika (1 tsp)
• White Pepper (black is fine too) (2 tsp)
• Cayenne Pepper (1 tsp)
• A pinch of salt (can skip if the soy sauce is too salty for you)
• 1-2 splashes of Apple Cider Vinegar

1.)    Make the marinade by combining all ingredients together. You can add more spice if you want or add a little more sugar if you like it sweeter.

2.)    Put the pork loins in a bag/container and marinate with marinade for up to 2 days.

3.)    Your choice of cooking:

1. Grilling: you can grill this until it reaches an internal temp of 150 degrees F (Hit hard to sear than turn heat down to cook fully)
2. Oven: sear on stove fear to lock in flavor, then place in over at 400 degrees F in a covered baking dish (add a little water to create steam) for about 10-15 minutes or until internal temp is 150 degrees F.

4.)    Let rest for 3-5 minutes before cutting and serving. Goes well with anything – rice, coleslaw, cornbread, tortillas, grilled veggies…you name it  It’s sweet, tangy, savory, and spicey.