Ingredients: Pork tenderloin (2 in a pack); yellow, red, orange bell peppers; pineapple rings and juice; rosemary, tamari &/or salt, rosemary
Process: I have the best clay pot ever — my dad found it at a garage sale for $3; a never-been used Romertopf. WOW. Ok, so we begin as anything in the Romertopf begins — soaking in cold water for 20 minutes or more. I’ve read cooking pages where people talk about not soaking their clay pots. Frankly, that is just plain crazy talk.
a. Chop the peppers into small chunks and place in the bottom of the pot
b. Place the loin(s) on top of the peppers
c. Season the loin(s) with rosemary and salt
d. Place pineapple slices on the top of the loin and pour some of the pineapple juice into the bottom of the clay pot (you could also use broth or water) and add a little tamari
With the lid on – place in a cold oven – set the temperature for 450 and the timer for 70 to 80 minutes. I usually check the meat with 5 minutes to go – use a thermometer or other technique to determine if the meat is the desired doneness.
Pull the meat out of the pot and add a thickener to the remaining juices – I use arrowroot. You could also pour the juices out of the pot into a sauce pan and thicken it over additional heat. Serve with rice.
So – now you are done and the clay pot is, well, dirty. What do I do? I pour course salt into the bottom and use a vegetable scrub brush to clean off all the bits. NO soap just very hot water and the salt. Most of the black bits come off; nothing stuck to the sides – done. Let it dry and store again until next time.
No word from John in a day or so. I think he is travelling outside of Dharamsala. Pretty quiet around here without him and the Sunday Night Football. Maybe I’ll turn on the last quarter for company.