Long time no write...

Well, it has been ages, but back I am again. My market going has been a little less regular on Sunday for the main event of farmers' markets in Marin, but we have the seasonal markets up and going. For the Fourth of July, we made a dry rubbed pork tenderloin with potato salad and rapini with caramelized onions. However, my experiment was to use some ground veal up that I was given. I also had some pork belly from Prather Ranch in the freezer. Take a look.
This is the pork belly rolled with ground veal and fresh sage. Here is the finished product with a red wine and onion reduction sauce. It was strongly herbed, but the sauce was a nice foil - a bit sweet and tart.