Let there be pork

And there was pork, and boy, was it good.

Tonight’s menu.

Pork tenderloin with a maple glaze
Roasted sweet potato wedges
Roasted asparagus with lemon zest

This was my plate.

A plate for someone arriving later.

And dessert, for those who can actually eat bread-y type desserts.

For Saturday, I’m considering spinach and gruyere-stuffed chicken breasts with a lemon buerre blanc. That depends on there being someone around to eat, of course, and I think there will be. Should be good. Those of you in the area…well, you know.