Unexpectedly splendid Sunday afternoon here and high time for a proper dinner.
Pork tenderloin rubbed with olive oil, garlic, sea salt, thyme and rosemary. Roasted with similarly seasoned potatoes. By some fluke, the roasted spuds turned out to be the best evar!!1111!, as they say on the internets. I just hope that I can remember how to do it again.
With ginger-steamed green beans, carrots and celery.
Pan gravy, cinnamoned apple sauce and Keen’s, not Colman’s, as condiments.
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