Sometimes you need to clean out the fridge. In my case that meant some adorable baby bok choy, an enormous pork loin, turnips, and some chocolate peanut butter frosting.
The frosting went straight into my mouth.
What I really wanted to make was pork cooked in milk, which sounds much more appetizing in Italian, maiale al latte. But I was out of cream or 2% milk or anything with enough fat not to separate.
So I had to go in a new direction. Very grudgingly. Out came all the cookbooks.
An eventually, an idea.
3 lb pork loin
salt and pepper
3 sprigs of fresh rosemary2 tbsp olive oil
8-12 baby bok choy, sliced in half
Begin by brining the pork loin. Fill the sink or other large vessel with water and add 3 tbsp salt. Add pork loin and rest for 15-30 minutes.
Preheat oven to 350° F.
Take pork out of brine. Score the surface of the pork in 2″ diamonds. Mix together 1 tsp salt, 1/2 tsp pepper, rosemary, and olive oil. Rub into the pork.
Place in a 9×13 baking dish. Surround with halved bok choy and bake for 2 hours. Pork should have an internal temperature of 145°F. Rest for 5 minutes before slicing and serving.