Garlic-parmesan crusted pork is a thing of beauty! Yes indeed, it is. The combination is near Nirvana, or at the very least ethereal. And I wanted to use the Instant Pot™, so I could use the pressure cooker feature…it worked like a charm! Continue reading
A pork roast is a thing of beauty. It’s also delicious. You know The Goddess has never met a cut of pork she didn’t dream about, and then devour. This is based on a pork roast we ate in a little trattoria in Florence, Italy. Maybe it was the place in time, the fact that “The David” was nearby, or that we’d walked for hours, but I don’t think so. I think it was a fabulous piece of pork, beautifully flavored with rosemary, thyme and garlic. Continue reading
We’ve already discussed citrus and how you can use the various types to add flavor. I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them. To that end, we’re going to talk about sage, rosemary and thyme.
You will have to bear with me on this post. There will a heap of pictures here, as I want you to see how simple it is to butterfly a piece of meat like this. After I butterflied the loin, I seasoned the top of the meat which will be the inside of the roll, spread a mixture of dried fruit, pears, cherries, figs, and apricots which I soaked in tawny Port, added some roasted peppers and a poached leek, then rolled the whole thing up, tied it, and seasoned the outside; it can now be stored overnight in the fridge or roasted immediately, so this is a great party dish. Continue reading