Gourmet Food on a Budget - Recipes, Methods, and Meal Planning - Ever Forward, Ever Flavorful
Red Wine and Fennel Crusted Pork Loin is crusted with ground Merlot wine flour, paprika, white pepper, chili flakes, and fennel seed into a fine rub. Score the pork loin, coat it, and chill it for an hour so the rub sets. Spin it on a vertical rotisserie until the center reaches 145°F, then rest, slice, and enjoy a dark, crackly crust around tender, juicy pork.
So, a few weeks ago I was at the market and there was a package of Uncle Ben's Taco rice in the Manager's Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I've never tasted dirty, old socks, but I imagine they probably taste like that rice - horrible. Moral of the story, don't by Uncle Ben's flavored rice.
After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.
I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.