I came across bottled sangria at the market and was inspired by its fruity, spiced notes-perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish.
I came across bottled sangria at the market and was inspired by its fruity, spiced notes - perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish.
"I pre-batch sangria all the time ... BUT I leave out the fruit until serving," Henderson says. "Citrus will turn the sangria super bitter, thanks to the pith. Berries, if using, will get mushy and gross. And orchard fruits will turn brown and mealy." The fridge will preserve the freshness of the fruit juices, so Henderson recommends "mix[ing] your wine and spirit and even the juice up to a day before, but add the fruit last minute."
