You asked for it....

Since y'all have been so patient while you were waiting for Mr. Smith and I to finish up the kitchen, I figured Santa would come a bit early this year. Now for your viewing pleasure- the before and after pic's of the most important 130 square feet of real estate in Boston.
If you happen to see the man in red (Santa, not Mr. Smith), let him know I would love some curtains, and a fabulous piece of art for the digs. Now who's coming to dinner?

Roast Pork Loin

Well hello there! How are things? You know we've been on hiatus here doing a much needed overhaul on the kitchen, and it's 99.99% done!!! I'm just waiting on a couple of paint touch-ups to dry and I promise pictures just in time for Christmas. Anywho... you know Mr.Smith was all over a home cooked meal after all the subs and buffalo wings he's been living on, so I finally had the chance to fire up our oven and get a hearty dinner working. Since I haven't cooked anything in about 3 months I am completely out of practice, but Alice Waters showed me the way home. Pair this roast with some root veggies and homemade apple sauce and you're golden.

Roast Pork Loin
From: The Art of Simple Food
1 bone-in 4 rib pork loin, OR 1 boned 2.5 pound pork loin
1 tablespoon fresh sage, chopped fine
1/2 tablespoon fresh rosemary, chopped fie
3 garlic cloves, chopped fine
Salt
Pepper

Take the roast out of the refrigerator about 30 minutes before cooking. Season liberally with the salt and pepper.

Pre-heat the oven to 375F. Place the roast in a roasting pan, fat side up and tie with string if necessary in order to promote even cooking. Mix the fresh herbs and garlic together and rub all over the top of the roast.

Cook until the internal temperature reaches 130F, about an hour but start checking after 45 minutes*. Once the roast is done, let it rest under a tented piece of foil for about 10-15 minutes before carving. Cut the strings if necessary, slice and serve.

*If you are going to roast veggies to serve with this as well, the 45 minute mark is the perfect time to add them into the pan. Just be sure that they are at room temperature so that it does not interfere with the roasting temperature. I find that adding them then keeps them from incinerating on the bottom of the pan. Make sure they are smaller pieces and keep them roasting while the meat rests. Serve straight out of the oven.