Eastside Road, February 27, 2016—NOT MANY SIMPLER meals than a small pork tenderloin. I salted the meat all round and wrapped it loosely in its butcher paper when we got it home from the market. Then
Grind up a couple of stalks of rosemary leaves and another couple of thyme, along with a couple of cloves of garlic, in your blender, finishing with a mortar and pestle
Mix that with olive oil, and spread the mixture all over the meat;
Roast the pork at high heat (or grill over charcoal or wood) until done but not overdone.
Zinfandel, Preston of Dry Creek, 2013: deep and delicious