There's a big transport strike here in Spain since Monday and everything is getting directly affected; there's nearly no fish left in the big markets, the meat's shelves at supermarkets are starting to get empty, fresh fruits and veggies are hard to find... Can you imagine?The main reason for this catastrophic situation is the high price of the gas. The transport sector will keep this attitude until they get an agreement with the government. Also some gas stations have run out of it and now our police has to escort gas cistern trucks to fill the empty tanks.
However, Catalan government has assured its citizens that basic products will be on place, such as medicines, food and gas. My first thought was to fill up my car's gas tank and my fridge (take a look) and pantry. Living in a village may have some advantages. Today I still could buy: fresh Salmon, fresh Swiss chard, avocados, bananas, ripe tomatoes, green onions and red peppers.
I had a beautiful piece of pork boneless' head's loin and needed free space in the fridge, so it was a good time to cook it in salt and herbs!
Some time ago, Ivy from Kopiaste, and I made a package exchange and she sent me some Gigantes which I used to cook a wonderful Caldo Gallego. The package also contained a bunch of fresh Oregano and now it was the perfect time to use it!Ingredients for 4 servings: A piece of boneless head pork loin (1 kilo), 2 1/2 kilos of Thick salt (make sure is for this special use), 4 teaspoons of olive oil (0,4º), 1 teaspoon of oregano leaves and 1 teaspoon of thyme leaves. Some mushrooms finely sliced and a bit of diced cured ham to eat aside.
In a small bowl mix the olive oil and the herbs. Spread all over the pork loin and place on top of a 1 centimeter (aprox) salt height.
Cover with the rest of the salt. Preheat oven at 200ºC and place in a middle rack for 45 minutes. Now, this piece was so thick that when I took it off the oven the central part was a bit raw for my taste. So, after cutting the meat in slices, I had a hot pan in the heat and just cook it for a few seconds.The result was spectacular! The combo of salt and herbs is highly recommendable!!!! So easy to prepare... and once in the oven... you can go back to your computer and blog for 45 - 60 more minutes until the meal is ready :D. If there's any leftovers, just put in a container with some extra virgin olive oil, some black pepper balls and a bay leaf. Place in the fridge and have it ready for a sandwich together with some lettuce and a good mayonnaise or allioli.
I'm sending this recipe over to Weekend Herb Blogging. A fantastic event created by Kalyn from Kalyn's Kitchen and hosted this week by Astrid of Paulchen's Food Blog.Also, sweet Ivy sent me the You Make my Day Award!!! Thanks so much Ivy :D. It means a lot to me♥ ♥ ♥
And I'm sending it to:
* Judy from No Fear Entertaining
* Jen from A2write
* Mallory from The Salty Cod
* Nikki from Canary Girl
* Courtney from Coco Cooks
The list could be soooooo long, but as always, we can only choose 5 blogs, so, enjoy the award, girls!!!!
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