Nothing shows commitment like pork roast

There are two dates that an attached guy simply must pay attention to: one’s wedding anniversary and Valentine’s Day.

Because the former is the 17th of February for me, I luck out, taking care of both Cupid and conjugal vows in one week. Most men aren’t so lucky. Since Valentine’s Day hit us yesterday, I think many couples did a little something last night and they are saving their main celebration for the weekend.

I’d like to offer an unproven theory of mine to help guys out this weekend: the “Cooking and Commitment Index.” When you first get your hopes up with that important woman in your life, initial contacts often involve food and drink. Progress occurs when eating and drinking take place in one or the other’s abode, because that’s an important step toward a particular room. I think it’s all the better if it’s the man who does the cooking. (Mom, he cooks, too!)

Now here’s where the index comes into play. The way I see it, the seriousness of your relationship is in direct ratio to the type of cooking that you do, with longer methods indicating a deeper level of commitment. Grilling, for instance, is the one-night stand of cooking. Heck, you can grill without even stepping inside and it’s usually over with quickly. It’s a different tale if you’re fixing, say, a roast with a couple of side dishes. We’re talking multiple pots and pans, browning and braising and basting, and a protracted period of preparation and cooking. That has “I’m serious about you” written all over it.

These dishes tell her you’re comfortable and staying awhile (leftovers, you know), with just enough flair to let her know you’re something special. After all, you can’t eat roses.

Here’s a menu to let her (or him) know you’re serious; the recipes follow. Huckleberry’s Natural Market has the black truffle oil; splurge and go get a little bottle. Bake the garlic earlier in the day, or even a few days ahead, and refrigerate. Put in the roast and cauliflower about 75-90 minutes before dinner. Set timer for 1 hour. Check the roast at about 55 minutes and every 5 minutes after that. Once the temperature starts rising it can go from perfect to overdone in minutes.

In my oven a 3-pound roast reaches 140-145 degrees in about 70 minutes. Remove at 145 degrees for medium, tent with aluminum foil, and let rest while preparing the greens. Remove cauliflower from oven, slice the roast, and coat each slice with pan drippings. Serve with crusty bread and extra baked garlic, if desired.

Sirloin Tip Pork Roast

1 (3-pound) leg sirloin tip pork roast

2 teaspoons olive oil

For the rub:

1/2 teaspoon Old Bay seasoning

1 teaspoon sweet Spanish paprika

1 teaspoon sugar

1 tablespoon dried tarragon, crushed between palms

1 tablespoon freshly ground pasilla chili (or your choice)

2 tablespoons finely minced fresh rosemary (2-3 sprigs)

Preheat oven to 350 degrees. In a large cast-iron skillet, heat olive oil over medium high, until very hot but not smoking. Put the roast in pan with tongs or a large kitchen fork and turn, coating with oil. Thoroughly brown on all sides, turning as needed, about 8 minutes. If the roast has a loose flap, remove from skillet and cool to touch, then tie with kitchen twine. Return the roast to the skillet and thoroughly coat with rub, turning the roast and pressing it in. Don’t worry if it doesn’t all stick to the roast.

Place the skillet and roast into the preheated oven and roast, uncovered, approximately 20 minutes per pound for medium. Remove it from the oven when an instant read thermometer reads 145 degrees. Let rest 10 minutes, slice, and coat each slice with pan drippings before serving.

Yield: 6 servings

Approximate nutrition per serving: 363 calories, 17 grams fat (5.8 grams saturated, 44 percent fat calories), 47 grams protein, 2.3 grams carbohydrate, 134 milligrams cholesterol, less than 1 gram dietary fiber, 113 milligrams sodium.

Baked Cauliflower

1 head cauliflower

1 head baked garlic

2 teaspoons black truffle oil or extra-virgin olive oil

2-3 pinches kosher salt

Fresh cracked black pepper, to taste

Heat oven to 350 degrees. Wash and pat dry the cauliflower. Trim away the greens and cut base so it sits flat in a close fitting baking dish. Pour 1/4 inch of water into the dish. In a small bowl, add the other ingredients, and mash into a smooth paste with a small fork. Thoroughly coat head with the paste, place in baking dish, and cover with a lid or aluminum foil. Bake until soft, about 45 minutes to an hour, depending on size of cauliflower (err on the long side; it just gets softer).

Yield: 4 to 6 servings

Approximate nutrition per serving, based on 6: 31 calories, 1.6 grams fat (less than 1 gram saturated, 41 percent fat calories), 1.4 grams protein, 3.8 grams carbohydrate, no cholesterol, 1.7 grams dietary fiber, 212 milligrams sodium.

All-Purpose Dressing for Braised Greens

3 tablespoons olive oil

2 teaspoons sugar

2 teaspoons brown mustard

1 teaspoon cream style horseradish

2 pinches kosher or sea salt

Fresh cracked black pepper, to taste

Whisk together in a small bowl until emulsified. Set aside until needed. Refrigerates well but bring to room temperature before using.

Yield: About 1/4 cup dressing

Braised Greens

1 head or bunch greens, your choice or mixed, about 12 ounces (endive, kale, radicchio)

2 teaspoons olive oil

Wash and thoroughly dry the greens. Cut or tear into large pieces. Heat oil in a large wok on medium high until hot but not smoking. Add greens and turn constantly until they start to wilt (time varies with type of greens; expect about 5 minutes total). Add dressing, to taste, stirring to coat, remove immediately from heat, and serve hot or warm.

Yield: 2 servings

Approximate nutrition per serving: 68 calories, 4.5 grams fat (less than 1 gram saturated), 1.5 grams protein, 6.8 grams carbohydrate, no cholesterol, 5 grams dietary fiber, 294 milligrams sodium.

Baked Garlic

4 heads garlic

Water

Extra virgin olive oil

Kosher salt

Preheat oven to 350 degrees. Peel excess paper from garlic and cut off the tops to expose cloves. Place in an ovenproof dish, pour about 1/4 inch of water across the bottom, drizzle liberally with a good-quality olive oil and sprinkle with a little kosher salt. Bake, covered for about 45 minutes. Remove lid and baste with liquid. Bake, uncovered, another 30-40 minutes, basting occasionally, until brown and very soft. Extra baked garlic will keep in the fridge in an airtight container for about a week.

Yield: 4 servings

Approximate nutrition per serving: Unable to calculate.