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.)
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.
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:
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?
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?
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