Pork roast

Little Steven

Did this tonight and it didn't suck. Frenched pork loin roast rubbed with garlic, sea salt and raw sugar. Basted with Dianna's mustard sauce and then Inglehoffer sweet hot mustard. Served with asparagus risotto. Some applewood and cooked to 140* and rested

Doc_Eggerton

LOL, it didn't suck?  Good job on and every day cook.

Little Steven

I haven't actually eaten yet but my daughter  enjoyed it and my sister who is Down syndrome gave me an A+.

Village Idiot

Little Steven said:

I haven't actually eaten yet but my daughter  enjoyed it and my sister who is Down syndrome gave me an A+.

That makes it all worth while.  

Little Steven

She gives me an A+ most nights. It still feels good.

EggNorth

That looks great and tasty.

DMW

Looks great, plated pic is perfect.

Fred19Flintstone

It didn't suck?  That's right up there with "We choked it down."  Looks great to me!

shtgunal3

Looks very edible.

Eggcelsior

Looks delicious. How did you do the pan sauce?

Little Steven

I think you mean the balsamico I drizzled on the sweet peppers

caliking

Damn that sounds/looks good! I'll have to try sweet hot mustard on pork like that. 

A+'s from family always feel good and make it all worthwhile  The best compliment I have ever received was from my niece and nephew when they dubbed my ribs "world famous" a couple of years ago. 

BigWader

@Little_Steven I'd like to know how you made Risotto and watched the egg.  I know it doesn't take much watching - but that's being in two places at once.

Skiddymarker

Nice, very nice. Pork loin roast always a crowd pleaser, specially when the crowd is the family. 

rmhendoo

It looks great and sounds wonderful...looking forward to trying this myself. I'm a BGE newbie so I'm trying to cook everything I see right now.

Little Steven

BigWader said:

@Little_Steven I'd like to know how you made Risotto and watched the egg.  I know it doesn't take much watching - but that's being in two places at once.

BW,

I don't sweat risotto too much on a weeknight. If I'm making it for guests I'll get a new box of Arborio and pay attention but it is a pretty easy cook at best. I couldn't get the egg down below 300* but it was still a slow cook. That and I have about 5 steps from the egg to the stove. BTW I have done risotto on the egg but it doesn't add much IMHO.