Tuscan roast pork, with a rosemary and garlic mixture stuffed inside. I tried to follow the Cook’s Illustrated instructions and “double butterfly” the pork loin, and then I gave up partway through when my skills with a knife clearly weren’t up to the task. There may be a part of me that’s an artist but no part of me is an artisan. I cook pork very seldom and don’t really know how to tell when it’s done, so it was slightly overbaked, but the herbs did a lot to make up for it.

(Photo: Oaxaca, 2013.)

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