and Grilled Spring Onions with Oil-Cured Black Olive and Basil Sauce
From Jason Blair, Red Stag Supper Club
- 1 boneless pork loin
- 3 stalks of green garlic
- 3 sprigs thyme
- 2 sprigs rosemary
- 3 Tbsp fennel seed (toasted)
- 1 Tbsp chili flake
- ¼ cup salt
- ¼ cup black peppercorns
- 6 ea bay leaf
- ½ cup extra virgin olive oil
Chop green garlic, rosemary, thyme.
Grind bay leaf, black peppercorn and toasted fennel seed in a spice grinder or blender.
Add everything to salt and chili flake and mix well.
Rub the pork loin with olive oil and spice rub and let sit for an hour, the more time the better.
When ready grill along with the spring onions that have been tossed in olive oil and salt and pepper.
Oil-Cured Black Olive and Basil Sauce
1 cup oil cured black olives sliced
- 1 bunch of basil leaves julienned
- 1 tablespoon red wine vinegar
- ½ cup olive oil
Mix all ingredients and season with salt and pepper if needed.