One thing I like to do is get started in the kitchen without having the slightest idea how I’m going to prepare something and just let myself be guided by “karma” and what I have available.
I’d sourced a pork loin so that was easy enough as the base. I also had some solid bacon drippings still sitting in the bottom of the cast iron. OK, step one: brown the loin in the bacon drippings.
But wait! I have onions. Let’s get a little onion flavor going first.
But wait! I can use those onions. Save them.
But wait! I have a bulb of garlic. Let’s toss some peeled cloves in too!
But wait! Let’s save those gaaahlic cloves, too.
But wait! Let’s stuff the loin. 4 slits. Garlic clove x 4. Chopped fried onion divided by 4, right on top of each clove. Garlic clove x 4 again, to seal it off.
Then it was into the oven at 350F for 40 minutes while I deglazed the pan with chicken stock, then added more and reduced. Added some parsley, dried clove, and at the end—still a bit watery tasting—just a pinch of tarragon which fixed it right up (less is more with tarragon). Then strain it so it doesn’t have all that stuff in it.
But wait! What to put alongside? Check the fridge. There’s leftover rice. Also, leftover cabbage. Pork, cabbage and rice go together like the Holy Trinity. Dumped the rice in a pot, chopped the cabbage, added that, dashed it with chicken broth, covered and let it sit on low heat to reheat and constitute, along with some seasoning.