Tuesday, January 05, 2016

Pork roast report.

Last night I fixed a pork loin. I originally planned to fix this on New Years Day for some friends I'd invited over, but one after another called the day before to say they couldn't come, so that party got cancelled. As I had other plans for Saturday and Sunday, Monday was my next opportunity to prepare this.

My original plan was to use rosemary and garlic; however, when I stopped at the store last Wednesday, the rosemary was gone; but there was a "mix" that had some rosemary, plus some sage and thyme, so I got that. It had enough rosemary both for the chicken I prepared Thursday, as well as for this roast.

Then, when I went to the cupboard for some garlic, I found the bulbs all dried out. So I used powdered, which works pretty well.

So this was pretty simple. I stripped the herbs off the stems, and chopped them up. Then I put them in a bowl with a generous amount of garlic, and added some olive oil to make a kind of paste. This I spread on both sides of the roast. I did this a couple hours before roasting it, so it could marinate the meat. If I had it to do over, I'd have done it much earlier. Here's the slab of meat in the pan. I tucked woody parts of the sage and thyme under the meat, figuring they might add some flavor. I didn't add any liquid. You can't tell, but I also generously salted and peppered the roast. (The side shown, below, ended up down. I cooked this fat side up.)



After about an hour or so, here's the roast. I cooked it to about 150 degrees, a little past where I wanted it; but as I was finishing the roast, a friend called and needed to come by. So I had to delay dinner a bit. He actually joined me for dinner, although he'd already eaten, so he just watched me eat.


For my friends who didn't make it on New Years, I had plans to make rosemary potatoes with this; but I decided to let that go, as I had some spinach, so I sauteed that. My friend helped me dispose of a bottle of sauvignon blanc, as well as some of the cheesecake I made for the seminarians. I had two slices of the roast, and the rest will be my meals for the rest of the week.

15 comments:

Lourdesman said...

Maybe you missed your vocation. Will you be forgiving any sins this year?

Fr Martin Fox said...

Four-plus hours a week, every week.

And it's God who forgives, I am the delivery man.

Fr Martin Fox said...

Correction -- that's five-plus hours each week. Happy to do more.

Lourdesman said...

It is indeed Jesus Christ our eternal priest who forgives sins. He did so for Padre Pio and many more. Does he do so for you?

Fr Martin Fox said...

Lourdesman:

If you have a point, please make it. The snarky questions are unbecoming.

Lourdesman said...

The questions are on my blog.

Jim in St Louis said...

Happy New Year Father, Here is to a great 2016.

Fr Martin Fox said...

Lourdesman:

Ah, but you strayed here. If you have a point to make here, please do so. Or, was your sole purpose to get people to click through to your blog? If so, please don't do that.

Lourdesman said...

Blogs don't matter. Truth matters.

Fr Martin Fox said...

Lourdesman:

Yes, indeed, truth matters. Glad we could settle that. Best wishes.

Lourdesman said...

Go on then. Tell us how your P6 priesthood is such an improvement on the priesthood of Jesus Christ.

Fr Martin Fox said...

And....here we go.

I knew you came here looking for an argument. I think you were hoping I'd start it, but when I didn't oblige, you had to do it.

Seriously? You have so much free time on your hands that you came here just to give me trouble? Because I cooked a roast which has made meals for me all week? (The pork loin, by the way, was $1.50/pound -- pretty frugal, methinks.)

No thanks, I'm not interested in arguing with you. And if you continue to clog up this thread with non-relevant commentary, I'll delete it (which is what I do to anyone else).

Feel free, however, to offer some commentary on the lovely roast I cooked. That's the subject of the thread.

Lourdesman said...

Can you not defend the greatest thing this side of heaven? If you are unable to defend the Catholic priesthood then why do you dress up like a priest?

Fr Martin Fox said...

Lourdesman:

I changed my mind. I think I'll leave up that last comment, just so people can see how very rude some people can be.

rcg said...

Well *I* liked the recipe. I have done such rubs/marinades before and they make the roast something special.

I have no idea what the other fellow is on about.