Pork loin slathered with a paste made from hibiscus, garlic, ginger, coarse dijon mustard, horseradish, rosemary, white wine, olive oil, adorned with slab bacon, and decorated with little tomatoes. After it roasted I used the drippings to make gravy with red wine, curry powder, and beef stock. Served with steamed broccoli. Not bad for the all of 10 minutes the whole meal took to prepare (not counting oven time).
Roasted at 400F until internal temp was 158F, let it rest to come up to 160F while I made the gravy. Which started with butter and flour roux, deglaze with red wine, add pan drippings, season with curry powder. Dilute with beef broth. Reduce until desired consistency.
Aardvark Eats & Drinks 