Back when I was a neophyte cook I would peruse my cookbooks and decide what I wanted to cook, then I would go down and buy the necessary ingredients. Now that I am slightly more advanced I do the opposite. Yesterday morning was a nice cold winter day here in the Netherlands, and I headed into the city on foot in the early morning. My primary destination was my favorite butcher, and my goal was to see what they had in stock that would appeal to my winter taste buds.
By the luck of the draw the shop was quiet and I was able to enter without lining up outside, although still having to sport the required Biden flu mask. As always I positioned it below my nose, and as always the boys in the butchery grinned at me when I entered.
The first thing that took my eye was a beautiful long pork loin with the lovely thick skin on the top. This would be my dish of the weekend and I got them to prepare me a good section, tied up with string and with the skin scored in a diamonds are forever pattern. When I got home I had a look through my most reliable cookbooks and I then came up with this recipe after combining a few of the suggestions that I found.