“You never really understand a person until you consider things from his point of view.”
Mouthwateringly Moist Citrus Pork
I had an interesting conversation with my daughter the other day. She was thinking aloud about what was on one of her social media timelines.
“Everyone is becoming a model! I mean honestly, how many models does the world really need?”
It made me think about how we design our newsfeeds and how it affects our perspective. I replied that I thought everyone was becoming a food photographer or food writer!
I am guilty of mistakenly assuming that everyone reads the same stuff I do. That you are all constantly researching new or more effective methods of re-creating an old favourite recipe or reading about what’s in and what’s out on the health news front. How to most efficiently plan your weekly menu and of course, how to plate and shoot each dish. Okay, well maybe not that last one so much.
While considering the original recipe this was planned for (I’ll share that recipe next week!) I kept going around and around trying to devise a simpler approach. I wanted to bypass the step of marinating and roasting a little pork loin but ultimately couldn’t rationalize eliminating this part without risking the loss of a truly authentic final product.
Besides, there is just nothing wrong with having a few slices of delectably moist roast pork in the fridge. Nothing at all!
Whether it’s celebrity gossip, fitness articles and videos, sports reels or straight up hardcore news (real and fake!) we all fill up our timelines with that which holds our interest. It is a safe bet that if you open my laptop at any point you will find a combination of recipes, articles on health matters and simply stunning photography sites, looking for new ways to inspire you in the kitchen!
Menu suggestion: Next week I’ll show you how to use this in a most delicious way, but if you’re serving it as is, it would be great with this gorgeous and very colourful Israeli Couscous Salad
Wine Pairing: GK’s recommendation for this lovely Citrus Marinaded Pork Roast, “A white Bordeaux would work – they usually blend Semillon and Sauvignon Blanc, which would complement the citrus and delicate pork flavors.”
Enjoy & Namaste!
- ½ cup olive oil
- 1 large handful cilantro, rough chopped, stems are fine
- zest and juice from 1 orange
- zest and juice from 1 lime
- ¼ cup mint leaves, rough chopped
- 4 large garlic cloves, smashed
- 1 TBSP fresh oregano OR ½ tsp dried
- 2 tsp cumin
- 1-2 kg (2-4 lbs) boneless pork roast
- Combine all ingredients in a ziplok or a bowl
- Toss the pork roast in a allow it to marinate for a few hours or even overnight.
- Preheat oven to 375°
- Remove roast from marinade and brown on all sides in a cast iron pan over medium high heat
- Pop pan with roast into preheated oven for about 20 mins per lb or until 160° internal temp.