Tuesday, February 17, 2009

Roast pork loin

Eastside Road, Healdsburg, February 17, 2009


A YEN FOR ROAST PORK today, so we bought a three-pound loin tied up nicely in a compact cylinder and took it home. I picked several sprigs of myrtle from the hedge — myrtus communis, but ours is a variety with very small leaves, much like the myrtle we enjoyed on roast pork in Sardinia so many years ago. (In fact, that's why we decided to plant it.)
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I chopped the leaves fairly fine with sea-salt crystals, then rubbed the resulting blend into every surface of the pork. Then I stabbed the pork in a number of places and inserted pegs of peeled raw garlic in the incisions.
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Lindsey browned the roast in the oven at 450° for ten minutes; then cooked it an hour and a half at 250°. Then we trundled it down the hill to Thérèse and Eric's house and with it had mild steamed cabbage flavored with garlic; steamed kasha; and of course a green salad. Dessert: a blackberry pie, first one of those I've had in months!
Zinfandel

2 comments:

Laura [What I Like] said...

Umm...Yum. No other word for it. what does myrtle taste like by the way? I've often seen pork done with bay...is it similar?

Charles Shere said...

Well, similar, yes, but quite different. Hmmm: what does it taste like. I'll have to think about that. A little spicy; pungent; subtle. How do you describe a taste?