MMMMMMM.....

I've tried this recipe for steak twice already, and it's absolutely lovely.

Next time, I might skip the rosemary since it costs so much (unless I have a plan to make roast pork within 2 days). The garlic is lovely, though.

I followed Jaden's advice about letting the steak sit in the salt for 30 minutes since I had thin, girly steaks.

We don't have a grill but we do have a cast-iron grill pan which cooks nicely but is a biotch to clean.

Roast Pork with Rosemary & Garlic

(Hat tip to Mr. Bittman!)

Summer is still too hot for having your oven on for more than 30 minutes but if you're going to get something this yummy, it's worth it! The recipe is practically foolproof.

Preheat the oven to 450.

Take a 2-3 lb boneless pork loin and roll it around in a mix of salt, pepper, crushed rosemary, 3 heads (or more, if you like) crushed garlic, a tablespoon of brown sugar, a qtr teaspoon of cayenne pepper. Place on a rack, in roasting pan, and roast for 15 minutes. Baste the pork with .5 cup of stock or wine and roast for another 15 minutes (lowering the temp to 325). Repeat the basting every 15 minutes till the pork has cooked for at least 90 minutes. (In my experience, another 10 minutes on top of this won't hurt.)

Reduce the liquid at the bottom of the pan and serve with couscous.

(Try to get a piece of pork loin with some fat on one side. The crispy fat is absolutely lovely!)