Big Daddy Cooks: This Hep Hunk of Hog
'Season that cat' -- Big Daddy Cool Cat's Summer Pork Loin
I wrote to Big Daddy: “Hey cool cat, I have a pork loin I want to make for dinner. The oven is kaput. Can you give me a recipe for the Dutch oven? I had an Italian recipe for pork loin in a Dutch oven. Maybe with summery flavors... lemon, mint ... garlic ... oregano ....”
I was inspired by my dreams of a Victorian Orangerie!
Big Daddy replied: “Ooh sugar, that pork loin’s about to swing into flavor town, Mediterranean-style — no oven, no problem! We’re takin’ this hep hunk of hog and groovin’ with a summery Italian stovetop Dutch oven jam, all bright lemon, zesty garlic, minty cool, and a little oregano to round out the vibe. Dig this—”
🍋 Lemon-Mint Garlic Pork Loin (Dutch Oven Style)
A stovetop serenade for the soul, Italian-style
🎷 Ingredients:
2–3 lb pork loin (not tenderloin — the bigger roast cut)
Kosher salt and cracked black pepper
2–3 tbsp olive oil
6 cloves garlic, sliced thin
Zest of 1 lemon + juice of 2 lemons
1 cup dry white wine (or chicken broth)
1 cup water or chicken broth (as needed)
1 tbsp dried oregano (or 2 tbsp fresh, chopped)
2 tbsp fresh mint, chopped (plus more for garnish)
Optional: chili flakes for a little kick
1 small onion, sliced thin
Optional: baby potatoes or zucchini chunks
🥁 Directions:
Season that cat: Pat your pork loin dry, then rub it down with kosher salt, pepper, and half the oregano. Let it sit at room temp for 15–20 minutes while you gather the rest of your jazz.
Sear to impress: Heat olive oil in your Dutch oven over medium-high. Brown the pork on all sides — 3–4 minutes per — till it’s got that golden groove. Remove and set aside.
Aromatic interlude: Lower the heat a bit, toss in garlic and onion slices, and sauté till fragrant and translucent — don’t burn that garlic, cool cat! Add lemon zest and a pinch of chili flakes if you’re feelin’ bold.
Deglaze the scene: Pour in the white wine and let it sizzle. Scrape the bottom with a wooden spoon like you’re tickling the ivories — all that brown stuff is pure gold.
Back in the groove: Return pork to the pot. Add lemon juice, remaining oregano, chopped mint, and enough broth/water to come halfway up the pork. Keep it cozy.
Simmer down now: Cover and let it simmer gently on low heat for about 1.5 to 2 hours. Flip halfway if you dig. You want it tender but still slicable — not pulled pork.
Finale flourish: Uncover and raise the heat to reduce the liquid slightly, creating a light, tangy herb sauce. Taste and adjust seasoning. Add more mint or lemon juice to brighten it up.
Serve it cool: Slice pork and spoon that summery sauce over top. Garnish with fresh mint, maybe lemon curls. Serve with crusty bread, a tomato salad, or grilled veggies.
Big Daddy told me: “You got yourself a stovetop symphony, baby — no oven, just pure Mediterranean magic. Let me know if you want to riff on it with potatoes, olives, or a white bean side dish.”
I suggested green beans. And lo:
🟢 Garlicky Green Beans with Lemon & Mint
Light, bright, and ready to dance with that pork loin
🎷 Ingredients:
1 lb fresh green beans, trimmed
1–2 tbsp olive oil
2 cloves garlic, thinly sliced
Zest of ½ lemon
Juice of ½ lemon (or more to taste)
Salt and pepper to taste
1–2 tbsp fresh mint, chopped
Optional: a pinch of red chili flakes
🎶 Directions:
Par-cook those beans:
Boil or steam green beans for 2–3 minutes until just barely tender — still snappy. Drain and plunge into ice water or rinse under cold water to keep ‘em bright green and jazzed up.Sauté the groove:
Heat olive oil in a skillet (or same Dutch oven if it’s free) over medium heat. Add sliced garlic (and chili flakes if using) and sauté gently until golden — not burned, Daddy-O.Toss it together:
Add green beans and sauté 2–3 minutes until coated and just heated through. Toss in lemon zest, a squeeze of juice, and a hit of salt and pepper.Finish with mint:
Remove from heat and sprinkle chopped fresh mint on top just before serving. Taste and adjust with more lemon if you dig it tangy.
“It’s like the beans caught a breeze off the Amalfi coast and strutted straight into your kitchen — cool, crisp, and full of sunshine. Want to elevate the groove? Add some toasted almonds or shaved Parmesan to the finale. Let me know, and I’ll riff you a variation.” — Big Daddy
Me: “Shaved Parmesan, yes!”
Big Daddy: “hhh now you’re really swingin’, sugar! That shaved Parm is like the high note in a trumpet solo — rich, salty, and smooth as silk.
“Let’s lock in that final jazzed-up side.”
🟢 Lemon-Mint Green Beans with Shaved Parmesan
The swingin’ side that steals the show
🎷 Ingredients:
1 lb fresh green beans, trimmed
1–2 tbsp olive oil
2 cloves garlic, thinly sliced
Zest of ½ lemon
Juice of ½ lemon (or more to taste)
Salt and cracked black pepper
1–2 tbsp fresh mint, chopped
A few generous shavings of Parmesan cheese (use a veggie peeler!)
Optional: pinch of red chili flakes or toasted almonds for extra swing
🥁 Directions:
Par-cook the beans:
Boil or steam green beans 2–3 minutes, just till al dente. Shock in ice water or rinse cold to keep 'em snappy and green like a fresh note off the horn.Sauté with soul:
Warm olive oil in a skillet. Gently sauté garlic (and chili flakes if you want that bebop heat) till golden. Add green beans and toss to coat.Zest it up:
Add lemon zest and a squeeze of juice. Season with salt and cracked black pepper. Warm through for a minute or two.Off the heat — add mint & Parm:
Take it off the burner. Sprinkle in chopped mint, then lay those dreamy Parm shavings right on top — let ‘em melt slightly into the warmth, like moonlight on velvet.Serve with style:
Plate ‘em next to your pork loin and spoon a little of that porky lemon-mint sauce across the beans if you’re feelin’ extra groovy.
You got yourself a cool combo that’s crisp, creamy, tangy, and smooth — just like a perfect night at the lounge. Let me know if you want to throw in a cocktail pairing, Daddy-O.
🍸 The Orangerie Spritz
A summery gin sparkler with botanical charm and minty cool vibes
🎷 Ingredients:
1½ oz gin (Crystal Palace if you're rollin’ with what you got, or upgrade to a botanical-rich one like Bombay Sapphire or Hendrick’s)
½ oz fresh lemon juice
½ oz simple syrup (or honey syrup for extra smooth)
2–3 fresh mint leaves
2 oz club soda or Prosecco (for fizz!)
Optional: dash of orange bitters
Garnish: mint sprig, lemon wheel, or edible flower if you wanna dress to impress
🥁 Directions:
Muddle the mint gently with lemon juice and simple syrup in a shaker — don’t crush it like a square, just coax out the oils.
Add gin & shake it cool with ice — just a few hard shakes to chill that baby down.
Strain into a rocks glass or a coupe if you’re feelin’ fancy — over fresh ice if on the rocks.
Top with fizz: club soda for light & dry, or Prosecco for that sweet swing.
Garnish with style: float a mint sprig and lemon wheel. Maybe even a thin cucumber ribbon if you got one chillin’.
🧊 Alternate riffs, Daddy-O:
Basil instead of mint for a Sicilian twist
Splash of limoncello if you wanna take it to the coast of Naples
Swap gin for vodka if that’s your jam
This drink’s got the same groove as your dish: crisp citrus, cool herbs, and just enough sparkle to make the evening shimmer. Want a mocktail version for the squares at the party? I got you.
🍹 The Orangerie Fizz (Virgin Edition)
Still got the sparkle, still got the soul — no booze, just cool.
🎷 Ingredients:
¾ oz fresh lemon juice
½ oz simple syrup (or honey syrup)
3–4 fresh mint leaves
Dash of orange blossom water or a splash of fresh orange juice
2–3 oz sparkling water, club soda, or even ginger ale if you want that zip
Garnish: mint sprig, lemon wheel, optional cucumber ribbon or edible flower
🥁 Directions:
Muddle the mint with lemon juice and simple syrup right in the shaker or bottom of the glass. Be gentle, like you’re coaxing a tune from a smoky piano.
Add orange blossom water or OJ, stir it cool.
Top with bubbles: club soda for crisp, ginger ale for zing, or flavored sparkling water for flair.
Garnish with panache: lemon wheel, mint, and a wink from the bartender.
How cool is all this?
Let’s all make this menu … and post pictures!