Good Monday to you! We had friends over Sunday afternoon to share a meal - decided to barbecue which might not have been a wise choice - heat index was a mere 104!. DH persevered and cooked all the kebabs everyone assembled.
Wanted to give extra flavor to the pork but not traditional red sauce and DH dislikes the vinegary barbecue baste. We have a small forest of rosemary in the garden and always have extra virgin olive oil (or EVOO). Pantry yielded a big container of peppercorn medley (from the center of gourmet cooking - Wally World!).
We were kebabing the meats so I cut a nice pork roast into large cubes (the little brass pig with a lucky pence in his back represents about 3 pounds of pork - cooked pork photographs ugly and we cooked all I marinated).
Took the cubes of pork, about 1/3-1/2 cup of EVOO, at least one tablespoon of very coarsely ground pepper (could have just been broken up in a mortar and pestle but I don't have one). Added 5 or 6 good sized pieces(would translate into 4 to 6 inch long sprigs) of rosemary in the container and sealed it up. Marinated for at least 4 hours (in the fridge - seems goofy to add the refrigeration part but don't want anybody getting poisoned by my recipes!). Next time I think we'll try overnight marinating. Everyone really liked the pork - in fact they ate more pork than the chinese marinated chicken or pure and delicious rib eye steaks. Just a thought since it is BBQ season and sometimes you want something different. Same concept would work great with a pork tenderloin or chops.
We had such a lovely day on Buhlaland and as if having pleasant company and good food weren't enough --we had a beautiful visitor after the human guests were gone. The doe is still limping a lot and we haven't seen the fawn again but are grateful to have the beauty of creation - up close and personal! It is good on Buhlaland --good friends, good food and goodness it was HOT.