Today’s Bachelor’s Black Book is an entry that comes directly from source: Mr. Neil Khanna, bachelor, trend setter and the ultimate marinade maestro.
To dive straight in to his recipe without a mention about who he is would be no fun at all. He is my baby cousin and as a child was the family cherub. Who would have ever imagined that this chubby cheeked child eating sugar-with-rice would turn out to be this gastro guy with alot of swag switching out laughing cow cheese sandwiches for rack of lamb or roasted pork belly. He broke the mould and was smart about it.
His initial interest for food started at university where he was forced to fend for himself. We were all relieved that he gave up bland and boiled for more interesting flavors and once he crossed this threshhold, there was no stopping him. He was uninhibited and willing to even cross over to the ‘dark side of food’. With a brain configured to be the perfect accountant, Neil looks for flavor and taste, but he also considers his return on investment. Sure, it would be nice to rustle up a nice and romantic meal for the ladies, but what good would that be if there was no leverage for the next day.
Today’s dish is exactly that. A roasted loin of pork, basted with honey, whole grain mustard, soy and garlic with fire roasted vegetables which scores him 10 out of 10 on a hot date and leave him with enough leftovers for him and the boys.
The intensity in flavor that comes from roasting and the sweetness from caramelization achieved by the honey glaze, balanced against the saltiness of the soysauce makes this dish extremely balanced in flavors.
Loin of Pork
2lbs Loin of pork (with fat)
3 Garlic cloves
Whole grain mustard
8 Baby Corns
1 bunch Asparagus
1 Red pepper
1 large onion
Loin of Pork
1) Score the fat on the pork (Make criss cross marks without cutting in to the skin). Make incisions in 3 places of the pork and push the garlic in to the meat.
2) Season pork with salt and pepper
3) Heat a saute pan and. Add 1 tbspn of oil and sear the pork all over to get a golden crust. Remove and place in the foil lined sheet pan and in the oven for about 1 hour
4) Whisk together the remaning ingredients and baste the pork when the pork has been cooking for 45 minutes
1) Cut the vegetables in to large squares. Toss with olive oil, lemon thyme sprigs, salt and pepper and bake nin the oven for 40 minutes
No need to go over board here guys, or you may be ‘over spoiling’ your date
Pearls of Wisdom
Do not over cook the pork. Unlike chicken, pork can be left a ittle pink on the inside.