Tag Archives: garlic

Rosemary Pork Loin

I adopted some rosemary a few weeks ago. It lives in a pretty little pot in my living room, and I catch myself idly nibbling on the fronds when I’m talking on the phone. The scent permeates the air as soon as it’s touched, and it was almost overwhelming tonight when I snipped off a few whole branches to make this Rosemary Pork Loin.

Here’s the cast of characters (minus the fresh black pepper):

the cast of characters: pork loin, rosemary, sage, garlic, and kosher salt. Not pictured: freshly ground black pepper.

…pork loin, rosemary, sage, garlic, and kosher salt.

I’m fortunate to have a great neighbor who landscapes with herbs (I plan to do the same myself this fall), so I had access to fresh sage – two kinds to choose from, actually. I chopped several leaves of sage (about 10) along with the rosemary (about 1 tbsp), crushed some garlic (4 cloves), added a little kosher salt, and smashed it all together into a paste with a mortar and pestle.

rosemary, sage, garlic, and salt in a mortar and pestle

I should use this tool more often. It makes me feel like a mad kitchen scientist.

I added a generous amount of black pepper and a bit of olive oil (2 tsp?) to the mixture, rubbed it on the pork loin, then roasted it for about 45 minutes at 400 degrees. I turned it after 30 minutes, and started with the fat side down.

rosemary pork loin

I think it turned out okay.

(Inspired by Roast Pork Loin with Garlic and Rosemary, from Epicurious.com – originally from Bon Appétit, July 1999.)

 

Refrigerator Dill Pickle Slices

refrigerator dill slices

Dave says these are “the best pickles ever.” A gallon jar usually lasts about a week around here. I use tons of garlic and a good-quality blend of pickling spices from Penzeys. (We like the star anise.) The slight red hue on this batch comes from dried chipotle peppers, crumbled into the jar across each layer. The result is crunchy pickle slices with a lot of heat and smoky flavor.

Ingredients:
2 cups apple cider vinegar
1/3 cup sugar
1/3 cup canning salt
1/2 cup (packed) fresh dill
1 medium white onion, chopped (about 1 cup)
6-9 cloves garlic, peeled and thinly sliced
3 1/2 to 4 pounds cucumbers, scrubbed and sliced (I used four of the english variety cucumbers, and 1/4 inch slices)
4 tbsp pickling spice (I used Penzeys)
2-3 dried chipotle peppers, crumbled (optional – if you like them spicy!)

Directions:
Sterilize a 1-gallon glass jar and lid by immersing in boiling water for 10 minutes. Remove from water, and set aside.

In a large non-reactive saucepan, combine 6 cups water, cider vinegar, sugar and salt. Bring to boil, reduce heat to low, and then simmer mixture while proceeding with recipe.

Place a third of the dill in bottom of jar. Top with a third of the onion and garlic.

Arrange 2-3 layers of cucumber slices over garlic. Sprinkle with 1 tbsp of pickling spice and 1/3 of the chipotle peppers, if using.

Continue layering until jar is full, packing jar tightly.

Place jar in sink, and carefully pour in hot vinegar mixture into jar to fill it completely. Gently shake jar to dislodge any air bubbles. Allow mixture to sit for 5 minutes.

If using metal lid, line with a piece of wax paper or plastic wrap before fastening lid to prevent corrosion.

Allow mixture to cool to room temperature. Remove jar from basin, and wipe clean with damp sponge.

Refrigerate jar for at least 24 hours before eating. These pickles will keep for up to a year in the refrigerator, but will probably not last that long!

refrigerator dill slices