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