Kind of boring tonight. Roast pork loin with buttermilk mashed garnet yams and haricots vert (little green beans- sssh, they were frozen from Trader Joes). I have ulterior motives for the pork.
I like Penzey's Bavarian seasoning for this. Plenty of salt, too (kosher), then I brown the thing on all sides in my beat up old restaurant supply saute pan, and throw it in a 400' oven for about 50 minutes.
Sweet potatoes ready to be mashed with butter and buttermilk. The tang works well with the sweetness of the potatoes.
The frozen TJ's beans. I blanch them in that pan in shallow water, then drain the water off, add some cherry tomatoes, more butter (but not too much!) and Mrs. Dash. You know what I like about Mrs. Dash? I have no aversion to salt, believe me. But Mrs. Dash leaves all these appetizing looking specks of seasoning on your food. I dig that.
Make sure you let your roasts rest before slicing. This 2.25 lb roast (before cooking) needed about 10 minutes.
I just used the pan juices with a little white wine to dissolve them for a sauce. Usually that doesn't make enough, but we were only eating half the pork tonight. The leftovers I have in mind don't require sauce....
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