Last week I mentioned I’d be preparing a fancy new recipe with my new 2 week food planning guide. (By the way, that guide is changing my life. I no longer do a dozen market runs for odd ingredients, or worry if I’m going to have the right items on hand for a meal. The mystery is gone, and I love it. It’s planned, working and yummy. Booyah.)
That fancy new recipe was this month’s cover for Bon Appetit: prosciutto-wrapped stuffed pork loin, over apples.
Kale. Any time I can use kale, for humor’s sake, I do. Adam hates kale and thinks I’m insane for regularly finding ways to include it in my diet. And so, as our friendship goes, I find ways to add kale to breakfast. And cocktails.
I learned a new cooking technique: butterflying a loin. Who knew it was so easy? (And here I thought butterflying a loin was pulling a muscle in the 200 meter.)
I got to use a meat thermometer I didn’t even know I owned. Score one for the gadget gods!
The baked apples. Propping up the loins to cook over halved apples is genius. And the result is savory, sweet deliciousness. The meat with the cooked, tart, green apples is nothing short of delightful.
A dozen expensive ingredients, including $10 worth of mushrooms that ended up being indistinguishable
Not a recipe for a single cook. If Alma hadn’t been visiting, there was no way I could have tied the pork together alone. It was not a hard job, but one that certainly required 4 hands.
DRY. The cook time is totally off. Comments on the recipe show that I’m not the only one to be disappointed with how dry the meat came out of the oven. Come to find out 100 minutes at 400 degrees is a MOTHER LOAD OF HEAT for one little 2.5 pound loin. Some 45 minutes would suffice. (Use yer trusty thermometer to judge.)
And perhaps most “con:” gross leftovers. I tried having this for lunch today and it just wasn’t good. Chances are I will not make this recipe again. The meal cost more than $50 to cook for the 3 of us, with ample leftovers. Sadly, I was counting on those for lunch and dinner today.