Ok.. I've finally stopped salivating <grin>
Sounds like you're a very good cook..
question though.. how many minutes per pound did you cook the loin?
I always have trouble with loins/roasts being too rare or too dry.. I like
medium, or medium well.. I'm not sure which it is called. (not a lot of
pink, just barelyyyy pink)
lucy

"Michael Odom" > wrote in message
...
> We got a late start planning tonight's meal because of a yoga lesson
> that happened at our house this afternoon. I know. But it was a
> special treat for a friend. And it turned out nice, by all estimates.
>
> So D and I schlepped off to the store to see what was what. A pork
> loin spoke to me from the meat counter. So did a small head of nappa
> cabbage, a bag of lemons, some cilantro, and some marked down toasted
> bread rounds.
>
> Back home I split the loin open and tossed in some chopped garlic,
> salt, pepper, and tarragon before tying it back up. I used to be
> better at tiying up a chunk of meat than I am tonight, but eventually,
> it got done. I set the roast in a baking pan, rubbed Dijon mustard,
> lemon juice and salt on it, and added the roughly chopped nappa. It's
> in the over at 375 (convection) right now. I pulled the nappa out a
> few minutes ago. It's in the warming oven.
>
> I added chopped red onions to some leftover blackeyes from yesterday.
> Tossed in some finely minced serrano chile (just a touch), some minced
> cilantro, some olive oil, lime juice, and salt. Pea salad!
>
> I also made a salad from a navel orange (sliced and the slices
> quartered), red grapefruit sections, and a chopped avocado. I added
> olive oil, salt, and mint.
>
> I made a sauce for the meat from some home made chicken stock and
> shallots sweated in olive oil, seasoned with salt and pepper and a bit
> of tarragon. The prepared toast rounds are in the warming oven ready
> to accept the sauce and pork for those of us who will eat carbs. The
> rest of us will eat the rest of it all.
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore