Some Pig!

WWJD: I am about to roast a pork loin in a garlic sour orange sauce marinaded overnight.  My concern is that is will be dry when it is done.  Is there any way to make a pork loin tender?  I’m thoroughly enjoying this blog.

Thank you for your kind thoughts. It’s perfectly easy to roast a loin of pork. Simply remove it from its marinade (reserve marinade) blot it dry with paper towels, and give it a firm, but gentle, butter massage with your impeccably clean hands. Salt and pepper it, and place on a rack in a low sided roasting pan and put into a 35o degree oven.

In the meantime, you will have placed the reserved marinade in a saucepan and reduced over low heat by half. Baste the pork with the marinade every 15 minutes and cook until the thickest part reaches an internal temperature of 160-165 degrees. Remove from oven and rest, covered, for 15-20 minutes. Deglaze the pan with white wine or sherry and season it until it’s perfectly delicious. Slice the pork thinly and serve with pan juices.

Advertisements

About What would Julia do?

Being timid and meek like Dorothy Gale, I have surprised myself by starting this blog. But a few people have suggested I do so, so there it is. I love to eat and I love to drink, so although this blog could be about almost anything I choose to type, there's likely to be a lot about what you put in your mouth. Why the title? Anyone who knows me knows my reverence for Julia Child. I don't think it's hyperbolic to say that our country's interest in the culinary arts would be all but non-existent but for Her. I would not attempt to count the number of people who have cited Her influence in their lives and careers. What Atticus Finch is to lawyers, Julia Child is to the cook, be s/he servantless or professional. Honesty demands me to say that it is not simply Her advocacy of GOOD FOOD that has immortalized her; She had the happy circumstance of coming into her own at a time when media was in her favour. We can all be thankful for that. I would name Julia Child as the patron saint of second starts, but I'm a happy heretic. Julia's dogma goes beyond the kitchen: She has famously stated that "[y]ou've got to have the courage of your convictions..." Her statement applies as equally to any part of one's life as it does to flipping a potato gallette. I will conclude by noting I have my own personal trinity of Js--Julia, Judy Garland, and Joanna Rowling. Please refer back to that part about my being a happy heretic.
This entry was posted in mastication and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s