Comments on: Blooming Glen Pork and Catering

By: Lynne Goldman

Lynne Goldman — Wed, 09 Dec 2009 14:48:14 +0000

Check out this article on scrapple on the NYT food blog. Scroll down to comment #24 for another local’s fond memories of scrapple from Blooming Glen Pork.
http://dinersjournal.blogs.nytimes.com/2009/12/01/the-way-we-ate-the-great-scrapple-correspondence-of-1872/

By: Rich Baringer

Rich Baringer — Wed, 30 Sep 2009 15:56:34 +0000

Try those stuffed tenderloins sliced and on the grill–easy, quick and delish!

By: John

John — Tue, 29 Sep 2009 01:39:49 +0000

Their stuffed pork tenderloins are phenomenal. It’s butterflied pork tenderloin wrapped around country (or hot or sweet) sausage, with bacon laid overlapping, lengthwise and tied up as a roast. I made one for my family and my mom’s comment was that it was like a great book… you just don’t want to finish it because then there won’t be any more.