Monday, February 29, 2016

Pork tenderloin

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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

RESTAURANTS VISITED, with information and rating:  2016   2015

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