Saturday night – 05/12/2018

Between other commitments and illness, we’ve missed about a month of hosting our Saturday gathering. We returned this week with a smallish crew.

Menu
Pork Loin with Dijon/Cider Syrup Glaze
Polenta
Cauliflower Green Olive Salad
Roasted Asparagus

Watermelon for dessert

Notes
6 gathered for dinner this week (6 adults; 0 kids).

The glaze for the pork was 1/8 cup of dijon mustard mixed with a 1/8 cup of cider syrup (from Carr’s Ciderhouse) and 15 grinds of black pepper. It was spread liberally over 2 ~2 lb. Pork loins (not tenderloins) about 90 minutes before cooking. I cooked it at 350°F for about 75 minutes total.

I made a batch and a half of polenta (using 1.5 cups of Bob’s Red Mill Polenta Grits). I probably added 1/2 cup of grated cheese total; 3/8 cup of grated Parmesan and 1/8 cup grated Romano).

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