Roasted pork loin with chive spaetzle, slow-roasted balsamic onions, and oregano mojo from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 204) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork needs to brine overnight.

  • julesamomof2 on June 17, 2018

    Thumbs down. I'm pretty sure this recipe has not been tested. I should have trusted my instincts that the rub had way too much salt. The end result was extremely salty, and very brown. I trusted the recipe since her original Flour book is one of my go-to trusted sources when I bake, but this one was a disappointment.

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