{"id":835,"date":"2010-02-25T18:33:28","date_gmt":"2010-02-26T01:33:28","guid":{"rendered":"http:\/\/realfoodchronicles.maoomba.com\/?p=835"},"modified":"2016-04-23T19:50:46","modified_gmt":"2016-04-24T01:50:46","slug":"13-heads-of-garlic-and-some-strung-out-up-pork","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/13-heads-of-garlic-and-some-strung-out-up-pork\/","title":{"rendered":"13 Heads of Garlic and Some Strung-out (up?) Pork"},"content":{"rendered":"

Tomorrow is another Iron Chef night.\u00a0 The ingredient: garlic.\u00a0 I have no idea what the complete meal will entail, but, as it is our turn to host, we are preparing the entr\u00e9e.\u00a0 With vegetarians and omnivores and food-sensitive folks in attendance, we opted for a garlic and parsley pork roulade with a balsamic glaze, and a roasted garlic and baby bella risotto \u2013 which I\u2019ll get to in another post<\/a>.<\/p>\n

\"Roasted<\/p>\n

In all, I roasted 13 heads of garlic \u2013 12 regular and 1 elephant.\u00a0 An older gentleman at the grocery store buying a single tomato seemed a bit shocked by my bag full of stinking roses.<\/p>\n

I do have to admit that, as much as I love the smell of garlic, the roasting process was overwhelming.\u00a0 The smell was just too much and I had to head out for a run which, by the way, was amazing.\u00a0 Picture yourself running down a mountain road to a Bluegrass banjo-pickin\u2019 pace, shadow-boxing with the setting sun against the freshly fallen snow.\u00a0 Fresh air, sunshine, deer on the mountain-side, and your heart pounding \u2013 wonderful.<\/p>\n

Back to the garlic.\u00a0 I learned to tie a pork loin today.\u00a0 It was my first attempt ever.\u00a0 But, given that the pork loin was fairly narrow, I did not butterfly it in a way that lends itself to being rolled.\u00a0 Instead, it was folded.\u00a0 Oh well, the point is that it was chock full o\u2019 the garlicky goodness that led my husband to invite our guests over for a little \u201cdrinky and stinky\u201d.<\/p>\n

Since dinner isn\u2019t actually until tomorrow night, I\u2019ve tied the roulade and am letting it sit in the refrigerator until tomorrow night.\u00a0 The plan is to baste it while it cooks with a balsamic roasted garlic glaze to add a little more moisture and flavor (though, I\u2019m not really sure it will need it.)\u00a0 I\u2019ll tackle the risotto tomorrow, as well.<\/p>\n

The roulade recipe I used is largely based on one presented earlier this year by the\u00a0Kitchenista<\/a>, though, it includes quite a bit more garlic and a little extra wine.\u00a0 I figure you can\u2019t go wrong with either.
\n <\/p>\n

Balsamic Garlic Glaze<\/h3>\n