I first saw braided pork loin at Radu Anton Roman. Then I read about it also at Radu Anton Roman. The second time I saw it was at Uica Mihai, on TVR3. There was a considerable period of time between the two “rendez-vous”. This is when anyone can assume that braided loin is rather rare stuff. I don’t think the taste is modified by braiding the loin, but eventually, the artistic impression sells the food. Let’s see how today’s recipe “sells”:
Before anything, I cleaned the pork loin form skins, because they cramp from the heat and the muscle would twist in unforeseen directions.
I then split the muscle (lengthwise, obviously), making sure the thicker end remains untouched.
I then braided the loin, with a green onion that I also split into three. A bit for taste, a bit for the pleasure of the eye.
AI put the meat on the hot grill and I turned it on all sides, for about a quarter of an hour.
After removing the loin from the grill, I seasoned it with salt and freshly ground pepper.
The accompaniment salad was made from tomatoes, green onion, ramson, unsalted traditional Romanian cheese (telemea), sunflower seed oil, salt and pepper.
Special thanks to
Oana Bodnariuc, Authorized Translator