tag:blogger.com,1999:blog-29504535.post308692420607149188..comments2024-03-08T14:04:00.258-08:00Comments on Breathing Treatment: LA Times roast pork recipeBrenthttp://www.blogger.com/profile/11450393891493020636noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-29504535.post-91349770815153461662007-03-03T23:26:00.000-08:002007-03-03T23:26:00.000-08:00I make a variant on that recipe, also with pork lo...I make a variant on that recipe, also with pork loin. The loins available today are really very lean and have a uniform texture to the meat - very different than the shoulder used in the recipe above. The price is different too. I think the piece of meat I used was less then $1.50 / lb.Brenthttps://www.blogger.com/profile/11450393891493020636noreply@blogger.comtag:blogger.com,1999:blog-29504535.post-77742076735431405972007-03-03T19:54:00.000-08:002007-03-03T19:54:00.000-08:00The wife of one of our coworkers (and neighbor) ta...The wife of one of our coworkers (and neighbor) taught me this pork dry rub.<BR/><BR/>Start with lots of garlic cloves, mashed through a garlic press. <BR/>Add some chopped rosemary from the bush next to my driveway. <BR/>Add kosher salt and freshly ground pepper. Mix.<BR/><BR/>Rub mixture on a pork tenderloin and roast in oven until meat thermometer reads to desired doneness. <BR/><BR/>I can't remember the exact temperatures. But the pork tenderloin package gives a recommended oven temperature; my meat thermometer has a desirable temp. range for pork. I aim for the middle in doneness.<BR/><BR/>Make extra dry rub mixture. Toss some cubed potatoes in olive oil and this mixture. Roast on a cookie sheet with the pork. <BR/><BR/>Bon appetit!badmomgoodmomhttps://www.blogger.com/profile/11569728075698885020noreply@blogger.com