How To Fight of Vampires and Zombies with….Pork?
Come in close for this one tater friends. It is time we had ‘the talk’. Easy now, it ain’t that kind of show! I don’t mean “THEEEEEEEEEEE TALK”. I mean to say that we need to have a little lesson on pork!
The meat counter can be so confusing especially if you take the sale ad with you. The sale ad is standard issue equipment for fellow tater peelers. Grocery store chains will stop at nothing to make pork butt look exciting…. you read that right. Big giant ads, full color pictures, they don’t hold back let me tell ya. What blows my mind more than mentos in Diet Coke is that most of what they bill as a BIG, HUGE, WAREHOUSE, TRUCKLOAD sale is the same dang price as last week with better descriptive words. Touche!
You have to smarten up! Look sharp! We are in a recession after all. In looking for all of my options for pork (it’s the other white mean if you haven’t heard) I found pork butt roast, pork chops, pork loin, ground pork, and frankly what I settled on as my cut of choice was what was on a REAL sale. That’s right, the local grocery exchange had pork loin on sale”:buy 1, get 1 for a penny. So, how do you like your pork? I like mine on sale!
I call this little ditty : ROSEMARY AND GARLIC ROASTED PORK LOIN
**it’s so good that we had it for Christmas dinner instead of the more traditional choices of turkey or ham. We real rule breakers around here**
This little piggy weighed about 4.5 lbs.
First, you salt and pepper the dickens out of it. This is a super thick cut, so just when you think you’ve used enough salt to get you in trouble with the cardiologist… put on a little bit more! Use the pepper to taste, but I apply it VERY liberally.
2tbsp dried rosemary
2 tbsp minced garlic
Spread evenly over all sides. Make the piggy feel lurved!
You could short cut it here by spending $3.28 at your favorite surplus warehouse club store and buy Tone’s Rosemary & Garlic seasoning in the spice aisle. I find it is a very good substitute and it is actually less expensive. An added bonus is that your hands don’t smell like you’ve been fighting off vampires for days! If you chose to use this shortcut, apply 2 heaping tbsp of the seasoning mix evenly to all sides of the pork loin.
Heat 2 tbsp of your favorite cooking oil to a medium high heat in a non-stick pan. My roasting pan is nonstick, so I can go straight from the stove-top to the oven….. It’s a rock-star as far as roasting pans go.
Brown on all sides to a nice deep golden brown color. Think: gorgeous Cuban pool man
Bake in 400* oven for 40 min. or until internal temperature is 170*.
Do not be surprised if neighborhood animals and unwanted neighbors / in-laws start to converge on your kitchen a-la zombie apocalypse.
Let rest 10 min. before slicing. I ALWAYS slice it into pieces about 3/4″ to 1″
thick then put the slices back into the pan to swim around in the awesome piggy piggy juices.
the verdict: *no vampires!
*doc is happy because you used white meat pork and tons of garlic, both respectable culinary products in the world of hippie health nuts
*daddy long legs… he can’t say. He is too busy fighting off the neighborhood zombie apocalypse!
Praise the Lord, and pass the pork!
-Tater Peelin’ Mama