I made a Pork Loin for our dinner the night before I went to California for Erin's Easter Break... I'm to help her pack things to take overseas. Not much help so far, but she's doing fine - I'm really just here for support, I think.Anyway, I made a nice roast... sauted Shallots, Garlic and Tarragon in OO. Added some water and Semi-Braised the meat in the oven until it almost reached temperature, then made a gravy by reducing the liquid (and a bit of added Vermouth). I had cooked some red potatos while the meat was cooking, and crisped them up in a pan for coor and texture. Steamed Asparagus and Salad finished out the meal. Unfortunately, H didn't like the gravy or the red potatos, but that's OK... I did.
