Day 5: Spartan Pork Loin

So, I defrosted pork loin this morning with the intention of making slow-cooked, spicy pork wraps later today.

Then I realized that I was having a spicy pork wrap--also known as a Freebird's monster carnitas burrito--for lunch. And I cannot do that twice in one day, it's sheer madness!!

I called in a phone-a-friend to Dylan (the chef, and very good cook). He suggested I mix rosemary and garlic powder in some olive oil, rub it on the pork, and bake it at three-hundred degrees. There is no way I am going to remember that, so I have to come up with a clever way to...

My idiotic mind grabs for "300" the movie about the Spartan army. I think (and giggle quite a lot to myself) "This. Is. PORRRRKKKK LOOOIIIINNNN!!!!!" It was ridiculous, but I called it Spartan Pork all day. Which sounds filthy--shame on you!

I made a bed of rice to put it on--nothing fancy, just instant rice tonight. Tonight, I take another stab at the asparagus, and I also make mixed veggies (carrots, cauliflower, broccoli, etc) with a light cheese/butter sauce. The asparagus I cooked in the oven, for...I suppose for the sake of experimentation.

The end result: Pork was a little overcooked, because I am always wicked overly cautious about undercooked pork. Rice was fine for what it was for. Asparagus was much more bland than last time, and therefore more palatable. And the veggies were delicious. Mike didn't eat all his rice, but to be fair, I made bunches--I'm thinking of re-purposing it in a chicken stir fry tomorrow night. Gabriel gobbled the whole meal up, and Emerald ate the rice and some of the meat.

All in all, I am kind of proud of myself for what I consider a culinary win. Mayhaps the presence of Evan Williams and Burnett helped ;)