416. Our Easter Dinner was delightful with memorable flavors and feels. I decided to roast a top loin of pork for our 8 guests.
Pork is always a challenge when you use the top loin portion due to the small amount of marbled fat. But, my process did produce a beautifully flavorful result.
The herbs I chose were Parsley, Sage, Rosemary and Thyme (sounds like a song;-) with 8 garlic cloves.
I chopped the herbs together and set them aside in a bowl. Next I rubbed Grey Poupon Dijon mustard
into the meat and then the finely chopped garlic followed by the 2 /3rds of the herbs, salt and pepper.
Then rolling up and tying the roast, sprinkling the rest of the chopped herbs. I cut it in half to fit into my roasting pan coated with oil.
Once roasted, I saved the pan drippings and made a brown gravy with Kitchen Bouquet and cornstarch mixed with water. The meat was a bit tough but the gravy added moisture to each bite.
Notes to self would be to: Pound meat with a tenderizer before adding flavorings. This would help with the tenderness once roasted. And, to remove the covering from the roasting pan so the meat would brown or not cover at all.
We all enjoyed ourselves and the meal was delicious
Simply put, it was a masterpiece!
~Michelangelo
