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.

"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.

[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.

[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.