This week, I prepared another piece of meat from my meat CSA through Marin Sun Farms – a boneless leg of pork. Not something I’ve ever eaten before, as apparently the vast majority of this cut goes to making hams. There wasn’t even any useful instructions in the Joy of Cooking. The series of tubes to the rescue! I discovered that it’s about 30 minutes at 350 for every pound, until it hits around 160. Easy peasy.
I marinated it in this marinade from the December 2008 Food and Wine, using local citrus, rosemary, and bay, and not local fennel seeds and juniper berries. I’ve made this marinade it a few times for pork roasts and rarely have every single ingredient and it doesn’t really matter. Zest a couple oranges and a couple lemons, juice them and whisk in some olive oil. For herbs, crush some fennel seed and juniper berries in a mortar and pestle, add in a few springs of rosemary and some bay leaves, and you are good to go. If you don’t have a few of these things – no worries. It’s still going to be amazing. Let it marinate overnight, flip it over a couple times, and wipe the meat dry just before cooking.
The leg needed to be covered for the first half hour or so, so it didn’t dry out. All and all, the 2.5 pound roast took about an hour and 10 minutes to hit 155, then I let it rest under some tin foil for about 5-10 minutes, which got it just perfect.
I picked up some cute little potatoes at the farmers market, so I tossed them in some olive oil, rosemary, salt, and pepper, and put them in the pan with the pork to roast. I made a quick pan sauce with the drippings, a pat of butter, and a bit of white wine. And along side of it, a salad of radicchio, walnuts, and blood orange infused olive oil from Stonehouse here in Berkeley. My walnuts were not local , or maybe they were, as the bag from Trader Joe’s says “California Walnuts” on it. Not bad.
While prepping everything, it was all starting to look pretty delicious and seemed like a good time to open up something good. My “Hello Vino” app for my iPhone suggested viognier, gerwurztraminer, or zinfandel to go with fruity pork dishes. No viognier or gerwurtz were on hand, but this is Northern California, so zins are plentiful chez arugulove. Hello Vino even suggested a zin from Mazzocco, a lovely little vineyard in Healdsburg which we visited in November with friends. So, we happened to have a bottle of their zin on hand, making the choice very easy. What luck!