Pork "Fed"

Well, it looks like Big Ben didn’t disappoint the markets. The S&P popped up 12 points following the rate cut announcement, took a breather, and zoomed up another 15 points to 1386 only to fall as fast and even harder than it rose, closing at 1355, several points below the pre-announcement price of 1358. Like I said, market action following a much anticipated Fed decision tends to be a bumpy ride. Had you bought an index straddle like I suggested, you could have closed out the long side of an SPY 136 straddle for a 15-25% gain following the announcement. And if today’s close is any indication of tomorrow’s open, chances are good that the market will open on a down note giving you a chance to close out your position on the short side for a profit. Not bad for less than a day’s work.

Fifi’s been a bit smug this afternoon. She was peeping over my shoulder as I was writing this morning’s blog. As soon as I was done, she disappeared into the kitchen, humming “The Marseillaise.” She has her own computer tucked away into a nook under the cookbooks where she keeps tabs on the latest recipes from the Food Network and fashions from Victoria’s Secret, but I have a feeling she was using it for other nefarious purposes. She’s a Wall Street ex-pat and I have a sneaking suspicion she took my advice and put some sort of straddle on the S&P. One thing she’s not is a dummy. One thing she is is a very good cook, and the smells of her pork roast are wafting through the air. I’m already salivating.

I sneaked a peek at her recipe that she left lying on the counter. It’s easy and smells totally delicious. Here it is, for all of you culinary buffs out there:

For a 3-4 pound center cut pork roast:

Marinade ingredients:

1/2 cup honey
1/2 cup soy sauce
1/4 cup white wine vinegar
1 cup finely chopped fresh pineapple (or canned crushed)
2 Tbsp grated fresh ginger or 1 tsp ground
2 cloves garlic, minced

Score roast in 1 inch diamonds with a sharp knife (1/4 inch deep). Combine all marinade ingredients. Pour over pork and marinade 2 hours or overnight in the fridge. Remove pork from marinade.

Grill pork over indirect, medium-low heat for 1 1/2 – 2 hours, or bake at 350 degrees for 40-50 minutes, or until the internal temperature reaches 155 degrees F.

Meanwhile, heat remaining marinade in a sauce pan. Bring to a boil, remove from heat, and reserve for basting.

During last 5-10 minutes of cooking, baste pork liberally with the marinade. Remove from oven or grill and let rest for a few minutes. Slice into 1/2 inch sections and drizzle with extra marinade.

Fifi’s planning on serving the pork with a crisp green salad, steamed julienned parsnips dotted with a bit of butter and a hint of ginger, and steamed haricot vertes (thin green beans) drizzled with honey and misted with mint. Oh, and a nice bordeaux. She’s French, remember?

After today’s Fed roller-coaster ride, a good meal is very welcome. Bon appetit!

Posted by Dr. Kris at 6:15 PST

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