Grilled Pork Loin with Rosemary and Sage

How will you celebrate the dad’s in your life this year?  My dad and I every so often would share the day as my birthday sometimes landed on Father’s Day.  Those years my birthday seemed all the more special to me.

Sometimes I wonder how I can be so different from my dad and then I realize that we aren’t that different at all.  On the surface, my dad listens to conservative talk radio and nods his head.  I listen and cock my head to one side and furrow my brow (and occasionally nod my head).  My dad likes to golf and fish.  A lot.  I see him get ready for these events, watch them on TV or read about them and I cock my head to one side (no need for the furrowed brow).  And then I watch my dad fold a map or pack the car – yikes, we are just alike!  We have the same corny sense of humor, we walk the same, I have his nose.

My dad and mom were recently out to visit and my dad took care of me in a perfect “dad” way.  One really busy day he asked if he could help and I sent him off to get the breaks on the car checked out, fully expecting him to bring me the bill.  He comes back to the house four hours later and my car has all new breaks, new shocks and four new tires. He wouldn’t let me pay for any of it.  It still needed a front-end alignment, which I’m sure he would have also paid for but the shop didn’t have time to do it before they closed.  Knowing how I am about my car (note all of the work it needed) and knowing how busy we were getting the boat ready to sail, he was worried that I would forget.  (Who me?)  So he sent a postcard to remind me.  It said, “Reminding you to get the front end aligned.  Just had to be a dad.  Love, Dad.”

Thanks Dad.  It got it done.  I know you loved this meal when I tested it on you, so I hope all the other dads do too.

Grilled Pork Loin with Rosemary and Sage

1, 2 pound pork loin
2 tablespoons chopped rosemary
1 tablespoons chopped sage
2 tablespoons minced garlic, 2 cloves
1/2 tablespoon salt

Combine the last four ingredients in a small bowl and rub evenly over the pork.  Cover and refrigerate for up to 24 hours.

Grill for one hour on low heat until an internal thermometer inserted into the center reads 150°.  Let rest for 5 minutes and slice with a sharp knife.

Serves 4-6 or 6-8 if sliced thinly

Cook the Book – Herb-Cheese Bread

Herb-Cheese Bread

3 cups all-purpose flour
1/2 cup packed brown sugar
2 tablespoons shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2/3 cup sour milk
2/3 cup grated cheddar cheese
2/3 cup cottage cheese
2 large eggs
1 teaspoon dried dill
½ teaspoon dried basil
½ teaspoon dried tarragon
½ teaspoon dried oregano

Preheat oven to 350°.  Grease one loaf pan. In a large bowl, sift together the dry ingredients. Make a well, then add the remaining ingredients and stir until just mixed. Spoon the mixture into the prepared pan and bake for 45 to 55 minutes.

Makes 1 loaf

Green Fair – How to Use Herbs in Cooking

Manual Plants Unlimited in Rockport, Maine will be hosting it’s first Green Fair, April 19th from 10-4pm.  Paul Tukey, author of The Organic Lawn Care Manual and the founder of People, Places and Plants Magazine, is the keynote speaker and will be there along with at least 50 other presenters all talking about what they are doing that is green and sustainable.

For those of you who could use a little inspiration with the herbs you grow or don’t have the first clue what to do with them, I’ll be teaching from 2-3pm.  Pestos, pastas, savory pie crusts and sauces are on the menu.  Come taste and talk about herbs.  Cross your fingers that the weather is gorgeous.

Playing with food and plants is fun

© 2008 Baggywrinkle Publishing