• Johana Williams

2020: Breaking rhythms - Aromatic rosemary pork loin


This has been a very different kind of year for most of us. Some have lost, others have gained; it’s been a year full of highs and lows, full of unexpected challenges. As the year’s end approaches, I am forcing myself to remember and focus on the good things I am thankful for, the people I didn’t lose, the things I still have, and the hope for the future.


One of the most unique things about this year for me is the fact my husband and I did no travelling – opting to stay home in Louisiana. For years my house has been here, but being forced to stay home made me realize that I could make it more of a home.


This year really broke the rhythm that I had been used to.


I recently learned about martial arts master, Bruce Lee and his obsession with drums and the rhythms they generate. He noticed that battles have a rhythm, and a tendency to continue a specific sequence established at the beginning of the fight. The one who identifies this has the advantage to attack by breaking the rhythm whenever he pleases.


Life establishes rhythms for us to live. But just as Bruce Lee used to think, if we master the ability to identify the rhythms and break them, we can change things to our advantage.


In many ways, 2020 broke many of our rhythms of life and we all had to adapt. All those abrupt changes have made me think and realize some unhealthy rhythms I had in my life: like the amount of time spent on the Internet, my tendency to complain about things I don’t have, simply not getting enough sleep, and several other things.


For that reason, I would like to end this year breaking my unhealthy rhythms by acknowledging what I have and being thankful, establishing new routines and inviting all of you to think about the rhythms of your lives that can use an adjustment.


I am thankful for another year of life, I am thankful for the health of those I didn’t lose, I am thankful to be living in such a great community that has embraced me as one of their own. I am thankful that I have, in my opinion, one of the best barbecue restaurants in the country right here in town. I am thankful for Louisiana, as it was there where I met my husband a decade ago. I am thankful for the solitary walks on the levee, admiring the Mississippi River, and I am thankful for having amazing neighbors that take care of one another when going through trying times.


I am thankful for the West Side Journal and the opportunity to be a part of its great team. I am thankful for life, and for the fact that by recognizing the good things I can break rhythms and change my perspective for a new year.


I am thankful for sommelier Monica Cortés, for her work and wonderful collaboration, surprising our tastebuds by sharing new flavors, and things about the wine world!


I am thankful for Aaron Williams, for being my editor, source of creativity and support since the beginnings of Joha’s Table.

I am thankful for all of my readers and all the supporters around the world, for those who, week-in and week-out read these lines, follow my recipes and stories, encouraging me to improve more and more. I pray for a blessed 2021, full of blessings, health, joy, prosperity and new rhythms.


This week I would like to share a recipe that is perfect with the family during a nice New Year’s Eve dinner. I hope you enjoy it and make changes to it to make it your own.


Here’s to 2021!


Aromatic pork loin roast (Pan Sear)


Marinate overnight:


1 Tablespoon of soy sauce

½ Tablespoon of Sesame seed oil

½ Tablespoon of Rice vinegar

½ Tablespoon of Worcester sauce

1 Star of anise

½ teaspoon of salt (just little, soy sauce has salt already!)

½ teaspoon of black pepper


Sear:


1 teaspoon of powder garlic

1 teaspoon of powder onion

1 teaspoon of powder paprika

1 teaspoon of dry oregano

1 Tablespoon of dry rosemary (if fresh double amount and chop very, very finely)

Little bit of salt.

Little bit of pepper


Adjust amount of ingredients according to the size of the meat.


INSTRUCTIONS:


Mix the first ingredients and let marinating overnight in the fridge.


The next day, preheat oven at 375*F.


Mix all the dry ingredients from the second list and cover all the sides of the meat.

Add some oil to a cast iron pan, at medium-high heat and sear it on the stove top.


Cover with aluminum foil and bake in the oven 375*F for about 35 minutes, or when the thermometer registers 155°F.


Enjoy!


If you liked this recipe, check our delicious baked chicken

as well as our mac and cheese recipe!

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