Danny is holding on to a dessert I made called Bibingka, it is a Filipino coconut flavored, buttery cake sort of thing, with eggs, and milk, and rice flour, and lots of sugar, kind of like a cakey custard. It is usually made with a pan lined with banana leaves, but we did not have any in stock, so we went without it. And then I made a roasted pork loin, with Italian herbs, garlic, salt and pepper with a wine reduction with broth. The loin was only 2 lbs., we used an oven at 350 deg f, with the Bibingka and the Loin in oven at the same time, the dessert took about 40 minutes, the Loin took about 50 minutes and we let it rest on the cutting board, perfect!
Tip: it's always good to get an instant read thermometer when roasting, I haven't roasted in a while, and my roasting senses was simply gone! Danny had to help me look at the loin to see if enough juices were coming out, we were lost, so we had to take it out on a gamble, so it wouldn't burn. We did not have a thermometer, I usually have one on me, but like always, every time you need something, it's not there. The wine we used was an inexpensive Merlot, and it did the job, we used some canned broth to help it through, reduced it to a nice syrup feel, finished it off with a table spoon of cold real unsalted butter to gloss its texture. Ooooo, sort of gourmet going on!
2 lbs. of pork loin can feed 2-4 people, just do not put too much salt on it. Italian herbs from Mc Cormick worked well, or you can get fresh herbs if you want. I find dried herbs works alright with roasts, where as fresh herbs is great for salads or finishing off soups and stews or even braises
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