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Epicurean Kentuckian: Almost vegetarian Pork Roast 2018-04-01 - EK - Photo by Ed Waggener, ColumbiaMagazine.com. The skillet roasted pork loin was to have been the star of the meal, and it did come out with an appetizing color. The seasoning was restrained, just a bit of salt and pepper. And cooking time and preparation was modest. The small roast was intended for multiple meals, so thin slices, perhaps 1.25 oz servings, fit the idea of "vegetarian best, meat only as a condiment." It had an excellent taste and was tender. But the stars of the show - while not so aesthetically pleasing, were the two little new potatoes and the freshly-cut-before-cooking celery and onions. A satiation fooler may be using a 9" plate. Makes one think one has eaten a lot, particularly a senior. Apple and cranberry sauce always pairs well with pork, too. Learning from the meal - Next time: Less or no meat, mushrooms instead, some fresh cut veggies and pickles for to cover the plate. - EW Permalink | Comments?

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