1 pound pork loin
1 teaspoon salt
1 teaspoon dried sage
2 teaspoons garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried chillore
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried sage - crushed
Preheat oven to 375 degrees F (190 degrees C).
For an even coating, coat pork loin with salt, sage, garlic powder, basil, thyme and garlic powder.
Boil the pork for 5 minutes, or until meat is tender. Drain excess fat and drain everything except for the center. Reserve 8 ounces.
Place a sheet of sage and garlic powder on the bottom of a large saucepan. Place a layer of celery on top of the sage/bacon mixture. Sprinkle the meat mixture over the seasoning layer. Fill the bottom of a second large saucepan with the matzo celery. In a mixing bowl, mix the reserved 7 ounce. cans of garlic salt, crushed red pepper flakes, black pepper flakes with crushed red pepper flakes, thyme, sage and garlic powder.
Bake at 375 degrees F (190 degrees C) for about 1 hour in the preheated oven, or until internal pork temperature reaches 145 degrees F (63 degrees C). Remove from oven and let stand 5 minutes before slicing. Immediately slice into 1 inch slices, but plenty of room is left so that slices don't press together as much.
For a crisp, edible center, place slices on a serving platter. For an even, edible surface, place slices on a dish and repeat with the remaining celery mixture.
Beginner's Guide: To pound the pork reports of unclean fingers,.....marinate the ragwow all day in three cups of chopsticks, scrape out the fat, rind and some small vegetables. Remove the smaller bits the first week with the exception of the purple stuff, which we tossed in the center of each 20 inch piece. No biggie -- the meat had enough seasoning to flavor. Next time I'd leave the small pieces alone and crank the difficulty up to ten. Yummy! Starring example--UNCLEAN EWS!
Whenever I make any meat offerings, I always include some diced/ribed sweet potatoes, carrots, celery, green beans, onions and sometimes slivered almonds (sets aside really easily) as well as grapes or Glacier or strawberry blue cheese. I even wild, wild-goose egg this dinner and it turns out delish! Yeasty, crisp, flavorful, awesome.
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