so yesterday i felt like cooking, i ended up making a garlic herb encrusted pork loin, garlic mashed red potatoes and crescent rolls. i love garlic. so this was a rather garlic-y meal.

and when all is said and done, i can only say: yum.

everything turned out spectacularly, if a little bit later then i was expecting. it took an additional 30 minutes to cook the pork, it was a pound larger then what i was supposed to make. i keep forgetting that it does take a larger piece of meat longer to cook. and it’s a good thing i’ve been using larger roasts…i can’t imagine how garlic-y a smaller roast would be with this recipe.

both recipes in this are super easy. i’m of the notion that a small child would be able to pull these off (that is if they were allowed around an oven).

i even made a most spectacular gravy from the drippings in the pan. i’m going to have to try covering the roast for most of the cooking process next time so i can make more gravy, cause damn was it good.

adventures in cooking again tonight. maybe i’ll post it tomorrow.


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