Clear skies, temperatures finally above the 60′s!–Tonight I just had to grill! But grill what?
When I stopped at Rain Shadow Meats last week, in addition to my pork fat I also got a pork tenderloin (from the same provider, Carlton Farms in Oregon). And last Monday when I was up at La Conner Flats in Skagit Valley, I got four beautiful early tomatoes and a nice head of lettuce. Plus, think back–do you remember Mark Bittman’s glazed lamb ribs?–I made more glaze than I needed, so I had a tiny bit stashed in the freezer (I’m cheap).
So let’s pull something together! This morning I nuked the glaze, then brushed the pork loin with it and put it in the fridge to marinate. Come dinner time, I cut the almost over-ripe tomatoes in half across the equator and salted and peppered them. Then I went out to my herb pot on the deck and cut a big sprig of “spicy hot” oregano, chopped up the leaves, and sprinkled them on the tomatoes. Finally, I drizzled the tomato halves with my Portuguese olive oil. Ready to broil.
Next, I oiled my gas grill and fired it up to the max. I slapped on the pork loin and grilled it on its four sides about three minutes a side, then pulled it off and tented it with foil while I broiled the tomatoes. (It had nice color but needed to continue cooking under the foil for just a few minutes. I like pork pink in the middle; otherwise, it gets dry.) Taste?–The glaze had a sweet note from the honey, and the spicier flavors (coriander, fennel, vinegar) worked really well with the smoke of the grill.
So then I broiled the tomatoes for a few minutes, watching the whole time and pulling them out as soon as the oregano crisped up and they got some color (I didn’t grill them because I was afraid that they would lose structure and fall into the fire. They were ripe!)
Then I put down a crisp leaf of La Conner Flats lettuce, topped it with some tomatoes, and added some big curls of Parmesano-Reggiano cheese. I added a few slices of the pork tenderloin, and done!–I had a very nice dinner.
On a day like today when the evening news is absolutely soul-killing, it is comforting to enjoy a simple meal made from beautiful ingredients that are the products of intelligence and labor and care. Bon appetit!