And Last...

[lwood]

Given this recipe for Beef Tenderloin in Salt Crust.

On viewing it, it immediately struck me as something that would work dandily with a pork tenderloin--let us grant this, no argument needed.

But!

What if, inside that very salty dough, you had an intermediate layer of leek leaves? Would it delicately scent the meat, prevent the salt from doing its work, or simply be redundant?

Please discuss.

-- Lorrie

Comments

[baldurrising.livejournal.com]

A curious quandary- I of course approve of the pork, although beef is a noble and triumphant meat as well. Never done much cooking with leeks- they tend to be, well, green.

[lwood.livejournal.com]

Well, see, next Hrafnar is a harvest feast, and short of actually finding a pizzle, few meats are quite so phallic-looking as the tenderloin. Wrapped in a thin layer of salt that's barely held together with egg white and flour, it's quite well-sheathed...

...and I wanted to add leek leaves to the equation. I think it will work, just wondering who else might weigh in on this.

-- Lorrie

"Please discuss." Are you verklempt?

[auntiematter.livejournal.com]

When I do fish is a salt crust, I lay various herbs inside and outside the fish. Fragrant and lovely.

Re: "Please discuss." Are you verklempt?

[lwood.livejournal.com]

Well, this is a pork roast--I was thinking herbs mixed into the salt dough (it's got a bit of flour in, almost like that fake Play-Doh one makes) as well as pressed up against the pork tenderloin by tenderly wrapping the whole thing in leek leaves.

I was wondering if the leek leaves, rather like banananananananana leaves, might provide enough of a layer on their own render the salt crust irrelevant.

Or, you know, fuck it: let's gild that lily like we own it.

-- Lorrie

[thorolf.livejournal.com]

Leek bits should work - I saw the "Good Eats" episode with this recipe on Sunday, and it looks pretty straightforward. AB used fresh herbs on the inside to infuse the meat with flavor, and I don't see why a few leek bits wouldn't work as well... I probably wouldn't completely enclose the roast in leek leaves, but do 'racing stripes' on the dough.

[lwood.livejournal.com]

I'm aiming for the Völsi look, which wants a wrap, I think.

It's kinda moot, though--after suggesting something like this Sunday, Diana went and bought a rather less responsible pork roast from Safeway the next day and didn't tell me until last night.

-- Lorrie

[wednesday]

I dunno; the idea of putting flour on a large beef chunk freaks me the hell out.

But I also use hamburger buns as makeshift patty-holders, so am probably not capable of advisement.

The leeks would probably do what you're after, though.

[lwood.livejournal.com]

mmm, leeks.