Wednesday, June 19, 2013

When Pigs Fly...and the Roast that caused it

I've invented a new Slippery Sandwich, inspired by Bruce Heard and his son Noel:  "It's noon, and we're hungry.  What are we going to eat?"

I just happened to have half a pork loin roasted and ready, so...but I need to tell you what I did to that piggy before making the sandwich!

Positively Scrumptious Pork Loin

Cut the fat from the top and bottom of a drained 12-inch length of pork loin.  Grab a Pyrex or ceramic roasting pan and carefully line it with about 20-22 inches of foil, making certain to center it.  Tuck the ends of the foil into a loose roll toward the pan on both ends (you'll use them later).  With a mortar and pestle (or with a battery-operated herb grinder for wimps), persuade some dried Rosemary to fall apart.  Sprinkle about a teaspoon and a half on the top and bottom of the meat.  Do the same with a half teaspoon of dried Basil, and the same amount of dried Parsley.  Add a little more than 1/4 cup of cheap Chardonnay to the roasting pan, making sure the foil contains it.  Put the pork loin in the Chardonnay, and add 5-6 circles of finely cut leek (either white or green) to the top and sides of the meat.  Tuck into a 380-degree oven for half an hour.  Take out at the half hour mark, unroll the ends of the foil, bring them together over the roast, and seal both those and the sides.  (This doesn't have to be a tight seal.)  Roast for another 40 minutes.  Check roasting time with a reputable cookbook, and take your oven into consideration--if it's wonky like mine, desired doneness may take more time.  Remove, and cool.  Ok, serve part of this hot for dinner with mixed vegetables and couscous with pine nuts.  Anyone who's within smelling distance will have his/her nose in the air, wondering how you're getting the kitchen to smell so wonderful.)

The Sandwich:  When Pigs Fly

1 medium Vidalia onion (any sweet one will do)
Large pinches of French thyme, parsley
Splash Chardonnay
6 thin slices of the pork roast (above), cooled
Slices of medium sharp Cheddar cheese (enough to cover bun)
2 Miami onion buns
Dijon mustard
Plain yoghurt
Slices of ripe tomato (Beefsteak or a Heritage variety)
Extra Virgin olive oil

Peel the onion, cut into quarters.  Then divide into narrow pieces starting at the crown or the bottom, using the whole onion.  Put a little olive oil in the pan just for taste, and heat.  Add onion, and saute. Toss with often with wooden spoon. As onion begins to carmelize, add the French thyme and parsley.  When the pan becomes dry, add the Chardonnay, toss again, cover, remove from heat, and set aside.

Cut the Miami onion buns in half.  Toast.  Spread one side with Dijon mustard, the other with about a teaspoon of the plain yoghurt.  Put a heaping serving spoon of the sauteed onions on half of the bun, layer with Cheddar, and add the meat.  Warm in microwave oven for 30-45 seconds (just until cheese begins melting).  Add two or three slices of tomato, top it all with the other side of the bun, and serve immediately.  Eat OVER a plate, or you'll have the insides racing down your chest.  It is a Slippery Sandwich, after all.

Two Yummms on this one from the boys, and a profound Purrr from Brika, who will do nearly anything for some bites of this tender, flavorful pork roast!  

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