And what a celebration is was, for a relatively new friend. So I asked our Head Chef at Etno what is something that I could make for a large group of people without much hassle and settled on french onion soup, roasted sweet potatoes with thyme, and a pan-seared and oven-roasted pork top loin. Other than the soup, this was about as low maintenance of a dinner as I have done. Necessary, because good times were to be had by all and I wanted to be included! Dinner was everything and more, with good wine, choice mixed drinks, and laughter abound.
I’ve made French Onion several times in the past because it is my favorite soup ever, but I nailed this batch, I’m not trying to be modest about it ha, the homemade croutons and melty asiago cheese set it off. I roasted the sweet potatoes with thyme and garlic and coated them with olive oil, salt, and pepper. The pork rubbed with salt, pepper, garlic and onion powder. I first pan seared the 2 pork loins to a beautiful golden brown on all sides, then proceeded to roast them in an oven at 375 for about an hour. During the final 20 minutes, I brushed the roasts every 5 minutes with a homemade honey dijon mustard concoction that also had some red wine vinegar and garlic powder infused. As soon as the internal temp was at 140, I took out the roasts, made an aluminum foil tent and let them rest for just under 15 minutes so the juices would settle.