Black Pepper Pork Loin <—the long tweet
Chalk this up to musings of someone who has had two G&Ts who is also suffering as a bachelor for a few more weeks (while his wife is in Kentucky at some giant vet clinic or other) and he may or may not feel like he’s in need to find some topic or other to post on his blog or facebook or twitter or something or like that….
Consider this scenario: Have you ever purchased something at the store that you were really looking forward to? (eating)? Like you recalled picking it off the shelf and thinking, wow, garlic black pepper pork loin, “that sounds damn good.” So it is in the fridge overnight (or three) and you decide to fire up the grill and have you some garlic black pepper pork loin.
Meanwhile, you’re on the phone with your wife (from Kentucky) and you pull the pork loin out of the fridge just thinking how good it will be for dinner. You casually read the package that says, “? portabelo mushroom ?” pork loin and you literally say (into the phone), “Oh, Snap!”
Why? Because you don’t much care for fungus. Thank you very much.
Call it strange. Call it whatever, but the only legitimate reason for eating one of many varieties of fungi (that you picked out of cow dung in a pasture in Normangee Texas where you lived on a ranch with some dude named Colby and a dog named River) was to see what it felt like (and you vaguely remember seriously thinking the house was on fire (because the paint on the ceiling was patchy)).
So, with that said (“oh snap”), you just figure you’ll wash it off real good and put something on it to mask that smell.
Personally, I would go with something like Wishbone Italian salad dressing and a shit ton of black pepper.
Gave it a name while the Big Green Egg was heating up, and for meat and giggles I tweeted about it or something or other…
Tossed it on the egg at 350°F (ohhhh use of a symbol) for about 20 minutes, flipped it, and after another 20 minutes figured it was done enough for government work. Not that you can catch swine flu from undercooked pork (who doesn’t like limp bacon).
My opinion is that it was a bit salty. That may have been the 15% flavorings in the Smithfield vacuum wrap of fungus smelling yumminess.
Got full. Got bored. Looked at twitter for a bit and decided to reply….
However, I’m seriously looking forward to some not quite mushroom flavored left overs.
By the way, did anyone notice that there isn’t a fungus flavored loin on the Smithfield Web Site (maybe they should update it)?
