March 11, 2018–I was watching a marathon showing of Cooks Country last weekend. I wanted something different for dinner and they delivered. This Tuscan-Style Roast Pork with Garlic and Rosemary (video here) paired with Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes (video here) is just what the Chef ordered. Both dish took a little time to put together but the flavors were amazing! I used tri-colored tomatoes instead of just red. I also thought about adding some portabello mushrooms but decided to make it as described in the recipe.
Since I knew this was going to be a lot of work I butterflied and stuffed a 5-pound piece of pork loin instead of the recommended 2 1/2-pounds; now I would have enough for lunch and dinner!
All tied up, filled (fresh rosemary, garlic, red pepper flakes, lemon zest, and pancetta) and no where to go…except for a 275-degree preheated oven.
The maillard reaction in full effect.
Dinner is served
