After a few weeks of cooking almost all seafood, I decided it was time for a nice chunk of meat. Now, as most of you readers know, my passion really is for seafood, however I do like to change it up a bit, and a great joint (roast to you Americans) of meat is a great way to do that. I had done a roast chicken recently and cooked a job lot of lamb chops (bbq with some rosemary, delicious!). And lets not forget the steaks that I did before that (not on the blog, sorry!) to show off the new infra-red broiler in this great Bluestar range. So, pork I thought. Well, I had considered rabbit actually, but that isn’t that easy to get around here.
I get a little bored of cooking pork chops all the time, so I fancied doing a pork loin roast. OK, I know once cut up it is a pork chop, but the preparation and cooking are completely different.
This certainly wasn’t the fastest dish I have ever made. It also wasn’t the slowest – check out the curry a few pages back for that one (yeah, we didn’t eat till 11pm). But blimey, it was worth waiting every second. It was all I could do to contain myself from constantly opening the oven door and checking the roast out, and just smelling the aromatic goodness that was filling the house.
I was wondering what to do with this cut of meat. It is pretty much the end of winter, so I wanted something that was a homage to one of my favorite seasons. I knew I wanted it rich in flavor, and just a really honest down to earth roast. Nothing poncy, flouncy, and “ohhhh look at me clever”. I know, I thought in a flash of inspiration, I will stuff it. Which of course led on to the next conundrum which was stuffing it with what.