Wookiee Hut Cuisine presents:
TIE-Roasted Gornt
by Susu and Rosie

When Elassar Targon, Kell Tainer and Shalla Nelprin dropped into Kidriff Five as Drake Squadron, their primary objective was reconnaissance for the Millennium Falsehood. They pretended to be after recreation, so to put on a good show, Kell and Shalla went into town, leaving the young Devaronian behind to watch the TIE Interceptors. Elassar had whined that he was youngest and in most need of recreation, but understood that a Devaronian TIE pilot would stand out a bit. So he settled in to wait for the Falsehood to be spotted.

A wild gornt wandered into the clearing where the TIEs were parked. To Elassar's horror -- for he was basically a kind-hearted being -- the gornt wandered between some power couplings and was electrocuted. He was going to bury the poor creature, but the smell of singed meat was overpowering, and his mouth watered.

Using his tools and skills as a corpsman, he carefully butchered the animal, and used the cooling manifold of the TIE engine to slow-bake it. By the time Shalla and Kell returned, a succulent roast was ready. They had no time to eat it, but Elassar refused to leave the tasty meat behind, and suffered with the delicious aroma in the ensuing battle! (It was later devoured back on the
Mon Remonda by the staff, who were looking to replace their late cook-turned-assassin, Galey. Elassar politely declined.)

  • 2-3 lb. pork loin roast, already tied up with string so it doesn't fall apart
  • salt, to taste
  • pepper, fresh-ground, to taste
Heat the oven to 300 degrees. Liberally season the pork roast with the salt and pepper. Place the roast on a large piece of aluminum foil and seal tightly. Make sure that the seal is face up -- keep the juices from leaking out and the meat from getting dry -- and place the roast in a roasting dish or lasagne pan, and put in the oven. Cook until the meat is tender, approximately 2.5 to 3 hours. Use an electric knife to cut thin, even slices for serving. Save the cooking juices as a au jus gravy, and pour over the meat to keep it moist when serving.

Depending on the size of the roast, appetites, etc., serves 4 to 6.

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