1 1/2 cups water
3 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 teaspoons lemon zest
1 cup butter, melted
3/4 cup extra virgin olive oil
2 pounds center cut pork roast
1/4 teaspoon salt
4 ounces French cut tenderloin
In a large saucepan bring 2 cups water to a boil. Add eggs and stir gently. Bring mixture to a boil, then boil for 10 minutes. Cover pan and reduce heat to a simmer; reduce heat to medium-low.
Stir 1 1 cup flour in a small bowl in drippings from eggs over medium heat. Bring mixture to a rolling boil. Reduce heat to medium. Whirl egg yolks in over medium heat. Remove pan from stove. Place pan on a large baking sheet.
Bake rib roast in preheated oven for 1 hour at 375 degrees F (190 degrees C). Cut roast into thin slices. Place slices on saucepan so that pieces touch. Place about 2 tablespoons butter on each slice of roast. Press peeled and diced tomato on top of basting edges. Bake an additional 5 minutes.
Remove pan from oven, and place onto barbecue racks. Brush and drizzle 2 tablespoons butter on ribs.
Bake rib roast for 70 minutes. Place sliced tomato slices on rack to heat through.
Remove racks from oven, and place about 2 inches apart on foil. Spread sliced tomato cubes on each rack. Hold foil together with toothpicks and arrange foil in an easy line on the tray.
Remove foil and place rack on a warm wire rack in the oven. Using wooden picks, smash foil under rack and rack of ribs. Serve warm or cold.