| | | Hi da_spot... thanks for the kind words.....
James Beard of Julia childs has a really incredible recipe for a pork tenderloin....
They have you take cloves of garlic, slice them into slivers that are maybe a 1/3 of a clove and then cut
incisions into the meat 1 1/2 to 2 inches deep and place the garlic into the meat to truly infuse the meat with the raw
garlic..... for the second part of the dry rub...... you get bay leaves that can be crushed up into fine pieces by
running them through a coffee bean crusher...... (or buy powdered bay leaves, however the freshly crushed
ones are have more zest... ) then take the crushed bay leaves, put them in a bowl, with salt, pepper, a
smaller amount of all spice.... and thyme.... mix all of those together and then rub it generously all around the
meat..... this dish is tastiest if you cut white potatoes into 1 inch cubes and place them around the roast
and drizzle a reasonable amount of virgin olive oil on the potatoes and mix the potatoes around so they are
covered in oil.... Then take the dry you used on the pork and sprinkle it on the potatoes as well.
This should all be placed in a large rectangular baking pan and then placed in the oven at 325 and cooked
until the pork is 160 degrees...... while the disk is cooking 2 to 3 times stir the potatoes so that they cook
evenly, do not stick to the pan and do not burn... when the dish is done you have a beautiful glaze on the
potatoes and serve with your choice of vegetable... fresh string beans are a nice complement..... as well
as a great salad.
I have never seen anyone who is not a vegetarian really love the meal.... and the real "secret sauce" is
the liberal amount of raw garlic cloves that you have cut and then placed 2 inches into the meat quite liberally.
It gives the pork, a truly wonderful flavor.
Bon appetite,
John.....
( i am not a big potato advocate.... at this point in my life as they are pretty empty carbs but this dish
is so enjoyable....... it makes a worthwhile exception.)
oh and with hog and pork prices said to be going down due to the trade conflict with China... It's a year
for this dish...... it is a heavier meal that is more conducive to the cooler half of the year. |
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