Roasting the Devil – And Lovin It!

It is demonized in every health article. It’s been that way for years and years.

But that doesn’t mean it has lost any of its taste appeal.

Or appeal with the eating public.

There are Web sites and blogs that practically worship it.
People now make sculptures out of it (http://bacontoday.com/tag/sculpture/).

Like it is the devil incarnate – Pork.

But man, it tastes good! Roasted, it is beyond good.

So I roasted a very nice pork tenderloin, very slowly at just 250F. For a few hours. Basting frequently.

And out came a succulent, juicy, tender slab oozing with mild, meaty flavor.

I combined thick slices of this with some black forest cured ham. Slightly sweet, slightly salty.

And put a pile of both, along with some mild provolone in a baguette with butter, and pressed it on my grill panini style.

Out came a wonderfully savory, moist sandwich that is the quintessential definition of succulent.

Named a Cuban ‘Midnight’ sandwich.

I had the sandwich with some Dijon mustard on the side, which is not necessarily how they are eaten in their epi-center of South Beach, Miami. But tasted pretty damn good to me.

I have not had pork for years and years and years. Mainly because of the cholesterol fears.

But I am sure this sandwich will cure me of that problem forever.

After all, I will only eat one of these awesomely great sandwiches a day, or maybe two at the most!

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