Note: This post is part of an ongoing report on my efforts to eat locally for the month of May. You can read about my goals, exceptions and guidelines here.
I have no dishwasher. This means more often than not, my kitchen is a disaster area. Rarely can J or I commit to the drudgery of the sink after a fabulous meal. Hence, in the summer I try to grill as much as humanly possible--all parts of the meal, if I can.
Sunday night was a perfect example: marinated and grilled pork loin, grilled zucchini strips, and for the first time, a tinfoil packet of thinly sliced potatos, tossed with salt, pepper and olive oil.
The pork loin came from Rocky Canyon, a farm committed to free-range, grass-fed cattle and pigs, in Atascadero, CA (north of Santa Barbara off the 101). The owner, Greg Nauta, runs the stand at the Hollywood Farmers' Market, and has coolers full of any cut of pork or beef you might want, plus homemade sausages and bacon. You can read a bit about the farm here in the Santa Monica Mirror, or visit the stand on Sunday mornings.
Here's the recipe for the pork loin marinade/sauce. It's slightly adapted from The Herbal Kitchen by Jerry Traunfeld. We used about 3/4 of it to marinate the pork for a couple hours before grilling, and saved the rest to use as a sauce (cooked down with the juices from the loin and a bit of vino verde). Be sure to bring your pork loin to room temperature before grilling.
Pork Loin Marinade
1 1/2-2 c. parsley sprigs
1/2 c. coarsely chopped sage leaves
Grated zest of 1 large citrus fruit (we used orange)
1/4 c. fresh citrus juice (we used a combo of lemon and orange)
2 tbsp. capers
3 cloves garlic
1 tbsp. salt
1/4 c. olive oil
Mix all ingredients except olive oil in a food processor and turn on for about 15 seconds. Scrape down the sides, then turn it on again and pour in the olive oil in a steady stream. To marinate, pour 3/4 of the sauce in a large, heavy-duty Ziploc bag. Add the pork loin, and smoosh around a bunch to get the sauce in every nook and cranny. Close the bag, making sure to get out all the air, and shake 'er up. Put in the fridge for at least 2 hours, if not overnight.