Despite the fact that this recipe has nothing to do with eggs, I need to make a an eggy declaration. Then I need to ask for help.
You see, even though I have what could resemble a food blog, I have never mastered boiling an egg. Each and every one of the boiled eggs I have made, even if they have tasted as they should, they have all resulted in very sticky-to-the-white eggs shells, proving them extremely difficult to peel and giving way to half mashed, mangled looking, very ugly boiled eggs. Allow me to also add the detail of tiny pieces of egg shells that are only detectable once they are being crunched in your mouth.
Don’t get me wrong. As opposed to most of what I cook, where I’ll glance at recipes and observe beautiful photos merely for inspiration, but then turn around to do my own thing, when it comes to boiling eggs my proven uselessness and failures make me not arrogant at all. Every single time I want to boil eggs I’ll scour the internet for many egg boiling recipes and tips, especially from my most reputable and trustful blogs and sites. I’ll make comparisons on each and every boiling time, leaving in the hot water time, throwing cold water on them time,.. etc, etc,. And I’m only talking about hard boiled eggs. Heaven forbid, soft boiled ones must require an egg degree.
I’ll religiously follow every step. Every minute. Every detail. But when the egg peeling moment arrives, utter failure as usual. Maybe it’s because I live in Barcelona. Maybe the water hardness is different. Perhaps it’s the air pressure. Or the magnetic field. Maybe the chickens produce egg shells with a weird composition. Or the egg whites have a certain concentration of proteins that make them extra sticky to the egg shells.
Whichever is the cause, I don’t know. If you have any life changing egg boiling tips, please do tell me. Then one day I’ll dedicate a recipe that includes beautiful perfect hard boiled eggs to you.
Roasted Honey and Mustard Pork Loin I am fully aware that I already have a Pork Loin with Honey and Mustard recipe in my blog, another one shouldn’t hurt, right? That way we can choose which one to follow according to our mood. Also, for this recipe, I tied cooking string around the pork. I didn’t for the other one.
This was the first time I’ve ever tied string around a pork loin, all by myself. I actually don’t know if there is a correct technical word for tying string around a pork loin. I had watched my butcher do it, and thought it looked quite simple. Indeed it was quite simple.
I used my own homemade mustard for this recipe, but you can use any mustard you wish.
600g pork loin, 2 carrots, 1 zucchini, 2 potatoes, a few twigs of rosemary, 1 teaspoons mustard, 2 teaspoons honey, 1 clove garlic, 2 teaspoons olive oil, salt and black pepper
Preheat the oven to 200ºC.
Tie the string around the pork loin. Put in the oven and cook for about 20 minutes.
Meanwhile wash, peel and chop the carrots, zucchini and potatoes. Ok, I only peeled the carrots. Take out the pork loin and arrange the potatoes and vegetables around it. Put back in the oven and cook for about another 20 minutes.
Mix all the rest of the ingredients together in a bowl (except for the rosemary) to make the honey and mustard sauce. Take out the baking tray again. Arrange the rosemary. Pour the honey and mustard sauce on top of everything.
Bring the heat down to 160ºC. Cook for another 30-40 minutes.
Thank you for reading!