Hoorah! My pics have been expertly recovered by my genius of a husband! Apparently there is a great open source (i.e. free) program called PhotoRec that got my pictures back in no time!
The beauty you see before you is a juicy pork loin marinated in mustard and garlic. This is my beloved reliable roast recipe and I seldom make pork any other way. Because I add a teeny bit of water while it's all cooking, the potatoes end up really tender and creamy, and crispy on top.
This piece of meat was around 3 lb, so adjust the other quantities if you're using more meat.
I served the pork and potatoes with coleslaw and tahini.
1 pork loin
3 tbsp mustard
3 garlic cloves - minced, or 1 tbsp powdered garlic
3-4 tbsp oil
2 lb potatoes
Rub the pork with a mixture of oil, mustard and garlic (and, if you want, your favorite herb), and season with salt and pepper. If you don't have too much time you can start roasting it straight away, but, if you can, leave it in the fridge for a couple of hours to soak in the flavors. Roast it in a preheated oven. Start off with a higher temperature - like 220°C/430°F for just a few minutes, to seal in the juices, then lower the heat to 170°C/340°F. Cook for about 40 minutes. Peel the potatoes, cut them into wedges, season with salt and pepper. Place the potatoes around the meat and add half a cup of water. Cook for another 40 minutes.
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