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.