Pork Roast

Sometimes the best thing about cooking dinner is that someone else is doing it. On Friday, doing the weekly shopping, I bought a pork roast, planning on having Pork Roast with Wine and Herb Gravy  tonight, but husband J said he would cook. Personally, I think he just wanted to show off, because the guy makes a great pork roast.  He really likes a tenderloin, but I just bought the nice cheap one, because that’s what I like.


He likes to use garlic, thyme and rosemary, and luckily I still have one rosemary plant I haven’t killed. Salt, pepper, olive oil, garlic and herbs – that’s it. All smushed up and spread over the roast, and into the oven for two hours at 350 degrees.


We’ve got about an hour to go, and wow, it already smells so good. I was going to make a wild rice blend, but you know what? I’m not going to do that. I cook everyday of he week, I think I’m just going to sit back and let this one go.

I bought a bottle of Mohua Sauvignon Blanc to make the gravy with, and now I don’t have to share with the pork roast! So a glass of wine, some Agent Carter, some hanging out on the couch – and dinner will be ready in about an hour more.

I love cooking, but sometimes I love sitting here and letting someone else do it.


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