I made pork tenderloin roasted in a salt crust. I wanted to use the leftover ball of salt & flour playdough I’d made, since I’d only needed abut half the batch of dough to sculpt my repose for the book fest.
I thought I might get trouts at the farmer’s market this morning, but when we passed by the booth, it was cold and uninspiring. Instead, I walked over to the Conscious Carnivore, a local and organic meat place, and got a little piece of pork tenderloin, just under 2#. I thought I might do beef, but they didn’t have any.
I kind of used this Alton Brown recipe, but using my playdough instead of a new batch of dough, and for a much smaller piece of meat, and pork not beef. I think I had too much moisture inside the dough – maybe the ice crystals on the frozen rosemary I scattered on the bottom of the dough package. I certainly didn’t slice one end and pull the meat out – I just kind of cut in on the side where juices had leaked out, like they do with other kinds of rolls, like strudels, when they cook, and pulled the meat out with a fork. But the meat was really good – moist, a tiny bit pink as we have come to decide is OK for pork.
We ate it with a few roasted potatoes, and a big salad – greens from the market, and the potatoes, were, too – last year’s wintered over.
Pictures? um, no – but the potatoes looked a lot like this: