Simple but fabulous! Another winner from Julia Child. Although this doesn’t need a sauce, I often like to serve it with plum chutney or roasted grapes. This time around, I will try a roasted lemon-shallot chutney.

Ingredients:

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press.

Preparation:

Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.

Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.

For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.

For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Prosciutto-wrapped halibut: prep-time

This dish will forever remind me of my mother-in-law, who scrunched her nose at it and pronounced it as “too prosciutto-ey.” How is that even possible? Please ignore her.

This is a dish I would order over and over again from a restaurant menu. If you enjoy prosciutto and you like fish (heck, even if you are on the ho-hum side of fish), do yourself a favor and make this dish. It’s almost as easy as ordering take-out but oh so much more satisfying. It’s simple, dinner-party worthy and just takes a few key ingredients: buttery delicate fish, salty pig, white wine and fresh herbs — it’s hard to go wrong here. Once again, I sent my husband to Frank’s Seafood Market for the fish and I continue to be amazed by the quality and value. How could it be any fresher? Only if I caught it myself, that’s how.

Flash in the pan