Two Weeknight Winners: Wednesday



I wonder if there's a more versatile dinner meat than the pork loin?  Already shaped in such a way that, once cooked, the long cylindrical loin slices into perfectly serveable discs, (mini pork steaks?) and because a crust develops so easily on the outer shell of the meat it serves as guard against overcooking. The center tends to stay a rosy, but properly done, pink – tender, juicy and full of flavor.

There's enough inherent flavor in the loin that heavy seasoning isn't a must, yet the sky is the limit as to how to season or marinade the easily adaptable cut.  Festivals own Door County Cherry marinated pork loin, for example, tastes almost a tad artificial, considering that the meat itself is both visually perfect and the interior holds a powerful cherry tinge that is hard to imagine could be more distinct.  We've tried many many loin options over the years, and I think we've found a homemade option that stands out of the crowd: a summer squash (yam) and apple pork loin roast.  We started with an unseasoned loin; added per usual salt and pepper; then concocted a rub of fresh sage,

garlic, and nutmeg, gave it a quick pan-fry to brown then let it sit in the oven to finish off roasting.  Very soon after, the sage aroma begins to twist and turn out of the oven along with the faint smell of the other rub ingredients as the loin itself slowly tenderizes.  Amazing.  Meanwhile, wrapped up in aluminum foil and baked for a good half an hour are cubes of yams and baking apples, spiced with red onion and rosemary if on hand.  Dump the softened yams and apples into the baking dish along with the loin and there are enough fresh summer smells that it's nearly a sensory overload.  All moist and tender. Most critically, edible by all.