Pork with 40 Cloves of Garlic

Lightly adapted from America’s Test Kitchen

• 4 tsp minced fresh thyme, divided
• 1 T minced fresh rosemary
• 1 T kosher salt
• 2 tsp ground fennel (I ground fennel seed in the food processor)
• 1 tsp black pepper
• .5 tsp red pepper flakes
• 1 (3-lb) boneless pork loin roast, fat cap intact
• 2 T vegetable oil
• 40 garlic cloves (3-4 heads), peeled
• 1.25 cups chicken broth
• 1/3 cup dry white wine
• 1/3 cup heavy cream

1. Combine 2 tsp thyme, rosemary, salt, fennel, pepper, and pepper flakes. Coat pork in spice mixture. Wrap in plastic wrap and refrigerate for up to 24 hours.

2. Heat oven to 300F. Heat oil in oven-safe nonstick skillet over medium-high heat until just smoking. Unwrap pork and brown on all sides, about 7 minutes. Note to future Aprille: your big yellow nonstick skillet is oven-safe to 350F.

3. Scatter garlic around pork and transfer skillet to oven. Roast until pork registers 130 degrees, 40-50 minutes (mine was a bit over 3 lbs, so it took longer; go by temperature). Transfer pork to carving board, tent with foil, and let rest for 20 minutes.

4. While pork rests, place skillet with garlic over medium-high heat and cook until garlic is sizzling and light golden brown all over,about 3 minutes. Add broth, wine, cream, and remaining 2 tsp thyme. Cook until sauce is reduced to about 1 cup and is thick enough to coat back of spoon, about 10 minutes.

5. Slice pork thinly. Serve with sauce.

Chocolate Peanut Butter Tart

Crust:

Preheat oven to 350F. Crush 1 sleeve graham crackers (9 whole crackers) with 2 T granulated sugar. Melt 4 T butter and mix with crumbs. Press into tart pan and bake for 10 minutes. Allow to cool slightly.

Ganache:

4.5 oz heavy cream, hot but not boiling
9 oz semi-sweet chocolate (chips or a chopped up bar)
(NOTE: next time I will probably use a higher cream:chocolate ratio, as I wanted the chocolate layer a little softer)

Pour hot cream over chocolate and let it sit for 5 minutes. Whisk to combine. Spread a thin layer of ganache over graham cracker crust. Refrigerate until firm.

Peanut butter filling:

Combine 3/4 cup creamy peanut butter and 1/2 cup cold whipping cream. Mix with an electric  hand mixer or stand mixer until smooth. Add 1 tsp vanilla and 1/4 tsp salt. Add about 1.5 cups powdered sugar and mix until fluffy. Spread over cooled ganache layer. Refrigerate until slightly firmer.

Rewarm remaining ganache briefly (15 seconds in the microwave was plenty) and pipe or drizzle over peanut butter layer. Serve cold or at room temperature.