BCP: Roast Loin of Pork with Fennel and Sauteed Cabbage

This is probably what most people would consider a "Sunday Night" meal. It's really not complicated but it's probably not something I would have the patience for after working all day.

You need to first grind together the garlic, salt, mustard and thyme to make a paste for the pork. Use your hands and have some fun spreading it around--then let it sit for a while.

Meanwhile, cut up tons of fun veggies like carrots, onions, potatoes and fennel. The seasoning for the vegetables is simply olive oil, butter, salt and pepper. You roast the vegetables for a bit and then add the pork to the pan and cook for 30-50 minutes.

After you let the pork rest, you can slice it thickly.

Sauteed cabbage makes a nice accompaniment to this dish. And bonus--it's Martha Stewart's recipe! The best part is that you simply slice the cabbage into thin ribbons, saute in butter and season with salt and pepper.

Overall this was an excellent meal. I would definitely make the cabbage and the roasted vegetables again. The pork was fine but I'm beginning to recognize that pork is just not my favorite (unless it's ribs!). Pork loin doesn't have enough flavor for me and even cooked properly, is still a bit dry. But if pork's your thing--this is a good one.