Whenever my husband and I are in France together, it’s as if we are on vacation, no matter what our real responsibilities are; registering the cars, going to the bank, fielding estimates for house renovation, replacing the gas bottle for the grill, in general, getting things done. We can’t seem to get up to speed! It also doesn’t help that Le Parret always suggests “une verre” to help us think. Not.
So that’s why we didn’t buy a gas bottle on Saturday to grill the the cote de porc on Sunday when everything is closed. In fact, it wasn’t until Sunday morning, while I was making the pear and tomato salsa, that I thought of the gas situation. Trifling, as my mother used to say, just trifling.
So that’s why we had a mixture of inferior quality, pan fried, chorizo and Toulouse sausages for lunch on Sunday. Okay but not stellar.
The baguette was gummy too because the normal baguette shop was closed 🙁 Good thing M. Parret was in deep country at his daughter’s house for Father’s Day, so that I was spared his nonconstructive criticism.
On Monday, when I had a gas bottle, I was a little concerned if my Trotoux roast should off flame grill straight up or on it’s side. When it fell down, this ceased to be a concern and shouldn’t have been in the first place. Sometimes I’m ridiculous. After all, I’m not a chef, who cares 😀
This was outrageously good! Make it and don’t stint on the marinade/glaze.
Pork Rib Roast with Pear and Tomato Salsa
1 8 rib pork roast, gently poked all over with a fork
1/2 cup grainy mustard
1/4 cup honey
1/4 cup melted butter
1-2 tbsp rosemary, chopped
3 garlic cloves, chopped
For the salsa
3 pears, peeled, cored and diced
1 shallot, chopped
1 large tomato, pulp and seeds removed, diced
1 handful each mint and cilantro leaves, chopped
1 long green, mild chilli, seeds removed and chopped
1/4 cup lime juice
1 tbsp sugar
Mix the mustard, honey, butter, rosemary and garlic together, then brush all over the roast. Grill off flame at 375 -400 F, top down, basting with leftover mustard mixture every 30 minutes. At the end, dump the remaining marinade over the top of the roast and continue to grill for about 5 minutes.
For the salsa, mix all ingredients together and refrigerate.