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

"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