Bourbon Sunday

So tonight my friends Michael and Hannah are staying with me on their way from New York back down to Charlotte. I’ve decided I’m going to be cooking a fairly nice meal. I prefer cooking for people over myself (especially because portioning gets easier). I’m also going to throw some pizazz onto the dish with a bit of plating artistry.

The menu is (about anyway):

Rosemary herb-rubbed pork tenderloin served over rustic mashed potatoes with shaved, braised asparagus. Finished with a reduction of stock and wine. (maybe on the reduction. I may go lazy and just make a velouté sauce.)

I got some locally grown asparagus and red potatoes from the farmers market this morning and the rosemary is from my garden here. This gon’ be tasty.