RECIPE: CHEF RYAN'S SOUS VIDE BROWN SUGAR PORK TENDERLOIN WITH BRAISED COLLARD GREENS AND BUTTERNUT SQUASH PUREE
Sometimes, we just need a little soul food! We’re delighted to welcome Chef Ryan Grimm from the Robinson Ferry in Warrenton, NC to the #HogBlog with his delicious Sous Vous Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash…