pork loin recipe.

[rwx]

porkloin

Originally uploaded by Corprew / Zeitgeist

When I was visiting CC's cabin last week, I made this loin recipe. It's about a 3 pound loin, just 1.5 pounds of meat per person! I left half of the leftovers up at her place, and still had way too much pork to eat last week.

The recipe is:
- 5 husked tomatillos, macerated.
- 2 tablespoons brown mustard
- 1 teaspoon five spice
- 1 (or more) serrano pepper(s), chopped (i lost the serrano on the way up, used tabasco for this one.)
- salt and pepper to taste.

basically, make that in a bowl, slather it over the loin, cook the loin at 325 for as long as it needs to be cooked. This also works as a marinade, but I typically just use it as a coating. The tin foil is because we were using someone else's pot. This goes well on a low-heat grill.

Still haven't figured out how I lost the serrano. The tabasco made the whole thing smell very acetic pre-cooking, but it still tasted as expected. I probably should have used more hot though.

Comments

[springstreet.livejournal.com]

Yum! Do you think the sauce would freeze for future use, if made ahead during tomatillo season?

[rwx.livejournal.com]

probably will, although this recipe works well with home-preserved/canned tomatillos in case you're fighting for homeostasis the new england way.

[springstreet.livejournal.com]

Well I don't know about New England, but yeah, sure. I have planted several (at least 14 I think) tomatillo plants so am planning ahead and rounding up recipes ...