There’s a thin line between TNT and T&T. The former produces an explosive charge that can either clear a path or (permanently) stop someone where they stand. T&T refers to Oregon’s Tails & Trotters Ranch, the farm that supplied Artisan with the boneless pork loin that (temporarily) stopped me where I sat.

Artisan chef/co-owner Chris Kobayashi brines his loins with star anise, clove, apple juice, orange and salt for 24 hours. The lean meat develops a sweet, almost ham-like intensity. He grilled the loin until it was medium rare, keeping it a little rosy inside. What little fat rimmed the edges of the meat achieved caramelization. Chef Kobayashi spooned on savory shallot-wild mushroom pan juice and plated with a crisp skinned sweet potato. He “smothered” the yam with house made pork sausage and molten Barely Buzzed cheese, which carries coffee grinds and lavender on the rind. Crunchy, smoky pecans provided the finishing touch.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.