Mark bittman’s spring dinner: an effortless menu for two | members only

In an ideal world, you don’t need an excuse to roast a pork loin. But let’s face it, most of us aren’t coming home from work, by way of the butcher, on a random Tuesday and popping one in

the oven (if you are, please get in touch; I’d like to come to your house for dinner). A pork loin veers into special-occasion territory, and whether that occasion happens to be a holiday

(Passover and Easter are coming up) or just a nice spring Saturday with six or eight people that you like, it’s a dish worth making. This roast pork dish is faster than anything you’d do in

a slow cooker but features the same walk-away ease. You’ll season the outside simply, you can roast in advance if you’d like, and depending on how many people you’re serving, you may be able

to nibble at the leftovers for the rest of the week (sandwiches for sure; tacos and burritos; bowls of rice, grains or beans; frittatas and scrambles; and last-minute additions to vegetable

stir-fries, pastas or salads). To keep the pork from drying out, put it in an airtight container and chill in the coldest part of the fridge — or pop leftovers in the freezer for up to a

couple months. I’d love to suggest that you serve the pork with a simple and elegant asparagus gratin. Cover cooked asparagus with cheese, stick it under the broiler until the top is golden

brown and crisp around the edges, and you have a fabulous side. Don’t like, or have, asparagus? Sub in green beans, fennel, leeks or spinach. It’s such a quick preparation that it’ll be no

problem to serve it piping hot. And I’ve got great news for what’s often my favorite part of the meal, dessert: You can make it the day before. It might even be better that way. This mocha

mousse sounds (and tastes) fancy, but it’s lightning quick. If you feel like it, you might top it with whipped cream and shaved chocolate. ROAST PORK WITH HERB RUB If you have leftovers from

this Roast Pork with Herb Rub, use them to make an easy stir-fry the next day. Romulo Yanes _Makes: 2 servings, with leftovers_ _Time: About 1 hour_ You'll probably have enough roast

pork left over here for another meal. Fortunately, it keeps well in the fridge for up to five days, and there are lots of ways to enjoy it. Just save any extra pork — and the sauce — in an

airtight container. For a pork dip sandwich, slice thinly in any direction and return to the sauce with a couple tablespoons of water and a small splash of soy or Worcestershire sauce, and

reheat everything on low in a covered dish in the microwave or a small pot on the stove. You can also cut the pork into bite-size bits and add to stir-fried broccoli, cabbage or green beans.

Or toss the pieces and sauce with cooked rice, grain, noodles and vegetables for a quick bowl. INGREDIENTS * ½ teaspoon salt * ¼ teaspoon black pepper * 1 tablespoon chopped fresh herb

leaves (like rosemary, oregano or thyme) or 1 teaspoon dried * 1½ teaspoons sugar * 1½ teaspoons minced garlic * 1 small boneless pork loin roast (1 to 1½ pounds), tied or untied (or use 2

or 3 boneless pork loin chops, 1½ to 2 inches thick) * ¾ cup dry white wine, chicken or vegetable stock, or water, or more as needed * 1 tablespoon cold butter, cut into pieces DIRECTIONS

Heat the oven to 450°F. Combine the salt, pepper, herbs, sugar and garlic in a small bowl; rub the roast (or chops) all over with the mixture. Put the meat in a medium or large skillet and

transfer to the oven. (If you’re using chops, put them in the skillet in a single layer.) Roast, undisturbed, for 10 minutes.