Matthew Poley and Tara Maxey run a thriving catering company called Heirloom LA, but no matter how many gigs they book, the couple always makes time for Silverlake Wine. Poley and Maxey have practically become the house band at Silverlake Wine’s Sunday tastings. They cook food two Sundays per month and always manage to fill the store. This past Sunday, their balanced meal showcased the best of the season and complemented Failla wines, including sweet corn lasagna and a nectarine raspberry crisp, but no dish left as big an impact as Poley’s Kurobuta pork loin.

They hand-carved the rosy pig meat from whole loins that were decoratively stacked on the counter like Lincoln logs. Each slice of premium pork was cooked medium-rare and featured a nice outer char that sealed in the meat’s juices. Each portion came with sweet-and-sour carrot puree, pleasantly bitter grilled radicchio and a cap of caramelized fennel. This dish had it all, combining salty, sweet, bitter and sour elements.

Dose of Vitamin P is a new feature that spotlights my favorite pork dish from the previous week.

Last week’s Dose of Vitamin P: SPQR Pork Hearts

Related Posts

1. Dose of Vitamin P: Ballard Inn Kurobuta Pork Belly
2. Dose of Vitamin P: Cube Lomo Iberico de Bellota: Finding the Cure for Pork Tenderloin
3. Dose of Vitamin P: Drago Centro Pork Belly
4. Dose of Vitamin P: Heirloom LA Turducken
5. Dose of Vitamin P: Renu Nakorn Pork Stew Northern Style: Currying Pork By Way of Burma in Norwalk

1. mattatouille, July 14, 2009:

   awesome! delicious..i wish i could make it to more sundays.

2. Ian, July 14, 2009:

   Me thinks you should post the recipe!

3. carter, July 14, 2009:

   sure wish I could have been there, but 3pm does not fit into my eating schedule – earlier or later would be fine.

4. sandra742, September 9, 2009:

   Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.

This entry is filed under Dose of Vitamin P.