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Pork loin gets slathered with a sweet, hot Moroccan sauce known as chermoula or charmoula, which both adds flavor and helps lock in moisture. Serve it with the roasted root vegetables and a bit of couscous.
What to buy: We tested the chermoula with both preserved lemon and regular lemon. Though we preferred the preserved lemon, either is acceptable.
Game plan: Pork loins will vary in size and thickness. If you have a thinner loin, check the temperature about 15 minutes earlier. If your pork loin is ready before your vegetables, just remove it to a cutting board to rest and continue cooking the vegetables until done.
Beverage pairing: Movia Ribolla, Slovenia. Ribolla Gialla is a grape that makes a lush but mineral white wine in northern Italy and Slovenia. Long aging in old oak casks brings out the spice and figlike richness in the wine, which makes it a good pair for this exotic, spice-laden dish.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...