Pork - Roasting. This week, I attempted a couple of pork recipes that didn’t go so well.
The first was a pork roast from Gourmet magazine. The roast was a 1 day wet rub marinade that included black peppercorns, pink peppercorns, garlic, and fennel seed. For taste, it was great. Unfortunately, the cut of meat I used and the method of cooking didn’t exactly match. Digging through fatty bit after fatty bit, it was a challenge to eat. Will try again…and will post the recipe once I find the right cut of meat!
The second was a pork noodle dish with a slightly Asian flair. This Cooking Light recipe sounded good. In the end, a little too “peanut-buttery” for my taste. The pork was tenderloin cooked in the oven and then fork pulled. The sauce was predominantly almond butter with a little soy, ginger, rice vinegar, scallions, etc. If I were to make this again, I would definitely cut down on the almond butter. Too strong and overpowered the dish.
So tonight, I decided to have a little meal hiatus and went the appetizer route. We made crab cakes and a warm brie with maple and walnuts. Very good…even if they weren’t a perfect match. I’m enjoying a nice Limoncello to end the evening while typing.
Looking forward to meal planning for the next week. I’m confident we’ll have a successful dinner week next week!
