Chef Shane McAnelly prepares grilled center cut pork loin with red flannel hash, beets, parsnip, potato and mushroom cream, paired with the 2016 The Four Graces Willamette Valley Pinot Noir.
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Chef Shane McAnelly prepares grilled center cut pork loin with red flannel hash, beets, parsnip, potato and mushroom cream, paired with the 2016 The Four Graces Willamette Valley Pinot Noir.
VIEW THE RECIPE