In case you were wondering, no, I did not make an entire meal out of carrot soup. It made a great appetizer, though. I followed it with a glazed pork loin roast. When I picked up the meat at the butcher, I asked for a half-kilo, or whatever serves two people. After some light ribbing (pour monsieur et madame, honh honh honh) the butcher handed me a lovely, pre-tied, pork loin roast, perfectly sized for two. I’ve actually found that this is a pretty good way to buy things around here, instead of stumbling over the numbers in French, I just ask for enough for x number of people. “Deux personnes” comes out a lot easier than “trois cent cinquante grammes.”
Anyway, the dish was incredibly easy to make. First I mixed the glaze ingredients together in a measuring jug. This included 1/4 cup each apricot jam, orange-grapefruit juice, and chicken stock. I punched up the flavor with the juice of 1/2 a lemon, a pinch of white pepper, and a little glug of white wine.
Next I seasoned the roast on all sides with salt and pepper, and Nick seared it beautifully in a little olive oil on the stove. We then transfered the roast to a baking dish and spooned some of the glaze over it. It went into the oven to finish cooking while I deglazed the pan with the rest of the glaze mixture. I let it reduce a bit, to a nice, thick consistency.
Twenty or thirty minutes later I pulled the roast out and let it rest another few minutes before Nick carved it. I poured the reduced glaze over the slices right in the roasting pan. The pork, meanwhile, had accumulated some tasty pan juices which combined with the glaze to form an absolutely delicious sauce!
We came to the conclusion that French pork is less lean than its American counterpart, resulting in juicier, more flavorful meat. No complaints here. I served it with a big green salad on the side, so we still felt healthy. This one is going into the repertoire of quick weeknight meals for sure.