Saturday night we decided to try an entire meal in the brick oven. The menu consisted of pork loin with a mustard topping, roasted vegetables, corn bread, focaccia bread. The biggest trick was going to be... timing. No. The biggest trick would be...temperature. Well. The biggest trick was...black flies!
Loin of Pork
recipe adapted from Barefoot Contessa in Paris
oven specifics adapted from Wood-fired Cooking
1 pork loin, 5 bones
1 T olive oil
2 tsp dijon mustard
2 tsp whole grain mustard
salt/pepper
Roast at 550 degrees approximately 1 1/4 hours.
We used a cast iron pan, rotated it periodically until the top and sides were evenly browned, and then loosely covered it with tin foil until the desired temperature was reached.
The cookbook we used recommended keeping the flame in the oven...and to keep stoking the fire at the back of the oven with small kindling to keep the fire alive. We forgot...and let the fire go to coals, so the meat took 45 minutes longer. Not a huge problem, but the wine we were planning to drink with dinner was consumed before dinner. (:
The hungry fire master...wondering why it is taking so long...
...and his revived fire...
...and yes! It is done!
It was a fun experiment and the meat was moist and tasty....definitely worth the wait! ...plus, the black flies finally gave up and left us alone.
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