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Here is my pre-Thanksgiving dinner.
A few days ago I bought a pork loin. They are cheap cuts of meat but can dry out quick and need a little help with flavor.
I had some jars and bags of flavored almonds around and thought that the salt and sugar and flavors in the bottom of the containers should be used for something.
Enter the pork loin! I butterflied it open (I am not very good at that but it is pretty easy) then I added a mix of the almond flavor "dust" and some Bad Byron's But Rub. It is great stuff I like to use on bbq.
After that I rolled it back up and used butchers twine to tie it up. I am also not too good at that but this video is how I learned to do it. Real chefs and butchers do it so fast it is hard to see how it is done but this explains it well.
Flavored and tied I put the pork loin in the fridge for a day. I simply roasted it fat side up in the oven at 350 for about an hour. When the internal temp got to 140 I took it out and let it rest for 10 minutes.
It smelled great. There was a roasted nutty almond/bbq/pork smell filling the kitchen.
It sliced well and I used a couple of interesting sauces on the side. The Fat Cat Papaya Pequin Passion was new to me. It has a really interesting mix of flavors but isn't HOT hot. The 1st 4 ingredients are papaya, onion, pineapple, apple cider. It has pequin pepper for a little heat. It has a very Caribbean kind of flavor. A great pairing with the almond-y pork.
The Soy Vay Toasted Sesame was exactly what you might think it would be. I really like it and again it worked well with the pork loin.
I paired it with Steelhead Vineyards 2012 Red a North Coast California red wine blend.
The final result was really good! I eat a lot of almonds and I'll keep a container to save all the almond dust for projects like this.
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