One is always learning: Saturdays dinner was pork tenderloin pan-roasted with garlic, rosemary, and white wine, something Ive made hundreds of times--always with the garlic rubbed onto the meat. inevitably the garlic would get too brown when the meat was browned, leaving behind a slight bitterness. Saturday, I rubbed the pork only with salt, pepper, and chopped rosemary, then browned it in good olive oil. Only after it was well-colored on all sides did I tossed in the chopped garlic and let it turn the palest gold before pouring in the wine. The garlic kept its sweetness but had colored just enough to bring out its best flavor. The difference was not night and day, but it was one of those lovely aha! moments. Marcella would be saying NOW you are listening!
Posted on: Mon, 08 Sep 2014 12:18:46 +0000
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