Today's Niman Ranch Top Round Pork Roast came out a bit dry. Such a beautiful cut! What a shame! Must tweak the recipe and time cooked. Perhaps 40 minutes? Or use the Slow Cooker instead of the oven. Treat it like a tenderloin, braising it instead? Had it over a bed of baby spinach left over from Monday (still crispy and fresh) with pecans, grated Gruyère and cranberries. Same Raspberry Vinaigrette as Monday night to finish it off. Not bad but not great. A little wine.
However, for tomorrow I already have plans...On an email earlier today, my friend P shared with me her menu for tomorrow (already tomorrow in Spain): "Lomo de cerdo ibérico adobado, y solomillo de cerdo ibérico con ajo, romero y pimienta, los dos a la plancha, acompañados de patatas aliñadas (patatas cocidas, cebolla y perejil picados, huevo duro, aceite y vinagre de vino de jerez). De postre, lo que compre en la pastelería de camino a casa, y fruta. Para beber un rioja Marqués de Cáceres."
¡Gracias P! Now I know exactly what I'll make tomorrow for dinner. Between clients, a quick stop at Trader Joe's is in order. Will purchase a nice tenderloin ("lomo") and potatoes and try your Lomo and Aliñadas.
"Papas Aliñás"
Serves 4
2-3 pounds potatoes (red or white creamers)
2 tomatoes
1 small green pepper
1 small sweet onion
3 large eggs
Flat leaf parsley
Extra Virgin Olive Oil
Vinagre De Jerez (Spanish Sherry Vinegar)
Sea salt
Water
Salt boiling water generously. Boil potatoes. Boil eggs. Potatoes should be fork tender but not too soft. Eggs hard. Cube potatoes. Peel and slice eggs. Dice tomatoes, onion and pepper. Mix in a bowl. Add the sea salt and olive oil (no skimping) and part of the parsley. Top with finely chopped parsley and egg.
