The
multitalentosa Julia Oliver is a
virtuoso no doubt, but when it comes to swine, I figured she might be able to predict the direction of
pork belly futures (Efficient Market Theory skeptic that she is), but not cook a pork loin to save her life. Fortunately, not only was I not punished for my underestimating, I finagled not one but
two slices of Julia's lemon and ginger pork loin, basted in white wine and seasoned with chopped rosemary, ginger and lemon marmalade, as attractive carved on a serving platter as glistening in its roasting pan, harpooned by a footlong meat thermometer.
