Tried out Curious's Pot Roasted Pork Loin with Leeks

[marilynfl]

We liked it very much with a single reservation: for some reason known only to God and tissue osmosis, the pork was a bit boring right out of the oven. But a few hours later, it had turned tasty and by the next day it rated a Very Good!

It slices beautifully. And by IT, I mean the faux "pork loin" that was actually two tenderloins pressed side-by-side in the plastic bag. Now that I FINALLY know the difference between a loin and a tenderloin, they mess with me.

I used 3 leeks, home-made chicken broth, Riesling, and 3 parsnips. We seasoned it beforehand, based on Orchid's recommendation and STILL thought it needed just a schooch more seasoning. Maybe because my home-made broth didn't have any salt?

Anyway, had it with rosemary bread yesterday soaked in the broth and today it's going on pita with roasted red pepper, hummus, avocado, tomato and lettuce.

Thanks to both of you. We'll make this again. It's the perfect "make ahead" meal that can easily be reheated.

{edited to add that I seasoned between the two tenderloins and then tied them together. I was concerned they would overcook being so small.)

http://www.eat.at/swap/forum1/203447_I_guess_it_was_too_long__Here_are_some_more__Michael's_quiche_looks_grea

 

[joe]

Sounds like it belongs in T&T, and now I have yet another reason to try it.

 

[curious1]

Kind of different recipe? Perhaps Orchid can add it after someone else uses tenderloin.