The Other White Meat

You might have noticed, but pork shows up often in my dishes. That's because  too many times  chicken just preforms inconsistently for me.  No, it's not my dishes, but an issue with flavor. I have not been able to put my finger on why this is so. Perhaps , it is inconsistency on the part of the purveyors or perhaps it is just the bird. Folks, we all know , these birds aren't those that you would pick up from your backyard, the real free range type, from the lucky population of birds that get to practice true avian freedom.  Most of them are industrially produced, and you know what that means. Or maybe it is better that you do not .

Enough chicken bashing. Pork may be no different. My subjective palate is being the judge here. So take my opinion with a few grains of salt.

Boneless Pork Loin with Warm Leeks

Boneless Pork Loin with warm leek sauté

The leeks in this dish were cooked with some white wine and a small dose of chicken stock  - label me a hypocrite  -  and some yellow peppers. I made sure that the veggies were coarsely cut for a consistent effect.

Not much going on on the pork loin side. I did however keep then in salt water , and a tablespoon of white vinegar before cooking. Flash sear them so that they do not toughen up and do not overcook. When you cut them on your plate, they should be a very lite pink inside. For extra flavor, drizzle a line a of EVOO across the top of each piece of meat.

Pork, the other white meat . Give it a try with your favorite crisp white.

Salute !


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