Pig Roast
I went to a Croatian-style pig roast this past summer and it was real good. Now that the cold weather’s here – I wanted that taste again…real bad. How could I achieve this without a pig? I pondered and pondered until I saw a real cheap cut of meat at the grocery store and thus came up with a solution: Pig Roast Style Roasted Loin of Pork served with mashed taters and Red Cale with apples and walnuts…..yum.
- loin of pork
- dijon mustard (preferably hot as in spicy not as in warm)
- fresh herbs (rosemary, sage and oregano)
- garlic and onion powders
- salt and pepper
- vegetable oil
You get yourself a loin of pork from some butcher. You rub dijon mustard all over its pink and delicious skin. Then you roll it in a mixture of herbs and salt and pepper and garlic powder and onion powder that you made before you started rubbing dijon mustard all over it. I used sage, rosemary and oregano cuz I had them. Then you get a pan and some oil. Heat it up and then sear the crap out of that pig for a total of 8 minutes. I don’t care how big is your pig – EIGHT MINUTES ONLY. Then you put it into a real low oven (250 degrees Fahrenheit) for a low and slow till it hits the desired temp. They say 170 is the safe one – I just pulled it when the juices ran clear cuz my digital thermometer broke during the cooking of this. Um…this is good. Don’t forget to roast it with the fatty side on the top. As good as the Croatian-style pig roast as prepared by a man who’s been roasting pigs for almost 60 years? No…but this was a pretty decent second place.
- one bunch red cale
- some walnuts
- an onion
- a couple cloves of garlic
- a large apple or two
- marsala wine or one of these new Grillos that the LCBO started carrying
- fresh nutmeg
The cale is cut into thin strips, warshed and spun dry. The apple is julienned and the onion is sliced real thin. You cook all three in a pan with some butter. You add a little marsala at the end then some salt and pepper. You should have toasted some walnuts in the same pan before you did any of this other stuff and set them aside to add at the end. Right when you are ready to serve be sure to get out your nutmeg and grate some (actually quite a bit) on top and give it one last toss…
When you cook something like this and you intend to add it to beansandtoast.com you should really remember to take a photo BEFORE you eat. Hard to do when you have a wife who thought she was eating dinner at 7 but it weren’t ready till 10:30. They gets real cranky…
This picture is of some Jesse”s roast loin of pork. I might add a picture of the leftovers in the fridge later on.