A Scientist in the Kitchen – A Christmas Story

This was Christmas 2006. For some reason, I was not able to plan out our traditional Christmas dinner. So I rummaged in the freezer and found this cut of meat. I really don’t know the cut but anyway was I excited as I thought of the possibilities in cooking it. I seldom bake meat so this was something to look forward to. Or perhaps in a stew. Well, I settled for baking this slab of pork. But first I marinated it in salt, garlic, pepper and whatever herbs I could find in the kitchen – basil, rosemary, thyme and oregano. What I did first was to mix salt, pepper, and chopped garlic then rub into meat. I made slits with a knife and inserted more garlic. Then I rubbed the meat with a mixture of rosemary and thyme, wrapped it in saran wrap and left it the ref for two hours. It would be better if it’s marinated longer, but then, I was in a rush. I baked the meat at 350 degrees F for an hour and a half. Actually, I got to use my meat thermometer, waited till meat comes out around 140 degrees C and voila, I have roast pork for Christmas dinner.