Monday, May 28, 2007

Local As I Wanna Be - Industrial Pork Version


We want our diet to be as local as possible. Surely, that includes the protein. Still, we are not going to waste something already in the freezer, and that was a whole pork tenderloin.

First, a plate (taken from River Cafe) : Illinois asparagus, Wisconsin arugula, mozzarella manufactured in Illinois (from indeterminate milk), Italian Parmesan cheese, Italian olive oil.

Then, pork tenderloin (indeterminate) marinated in Illinois rosemary, Illinois sage, Wisconsin chives, Wisconsin green garlic, Italian olive oil, grilled; served with a slaw/condiment/relish of Wisconsin black radish, Illinois carrot, Italian red wine vinegar, Italian olive oil; Wisconsin watercress.

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