Sadly, the recipe came out fairly bland for me, but I would be willing to make it again with some modifications. The pork loin is double-butterflied and then salted, sugared and the insides littered with a small amount of browned, thinly sliced garlic. To bump the flavor I'd probably throw in some rehydrated cranberries, some finely chopped nuts (walnut, perhaps?) and some sort of spice.
The exterior is coated with pepper and herbs de province, which I didn't have at the time and replaced with a regular Italian blend. That might have been part of the problem, but I can't imagine the difference in flavor would explain the blandness of the dish. Nothing really needs to be changed here.
The sauce was also fairly tame, with garlic, onion, apple, thmye, parsley, chicken broth and a bit of white wine thrown in for good measure. I'd add more of the cranberries here and maybe some cinnamon or nutmeg? I'm not sure.
Regardless, it was fun to make, which is half the reason I cook in the first place, so I'll give this another shot at some point in the future, but for now I'd look elsewhere if you've got some pork loin laying about the house.
Might I recommend the exquisitely delicious Ginger Ale Marinated Pork Loin? My only suggestion is instead of straining the broth at the end, puree it all together and thicken it up with flour or cornstarch or what have you. It's DELICIOUS.
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