I have perused many a Williams Sonoma catalog with drool coming off my chin, but I have not previously paid much attention to their website. It is a great tool to find all the cooking gear you lust after and can't afford, but I have also found it to be a good resource for all the tasty recipes they print on the pages of their glossy catalog. That said, I have had some rhubarb in my freezer for some time and found a recipe on the WS that inspired this dish. M picked up some pork loin the other day and we had some bacon in the fridge, so I figured that more pork is always a better, tastier option. I simply seasoned the loin with salt and pepper, wrapped it in bacon, and drizzled with maple syrup. I have learned that with pork, if you remove from the oven a few degrees prior to doneness, cover with foil, and let rest, you have a juicier piece of meat. The rhubarb sauce was quite a good addition to the pork, but I really deviated from the recipe with this. I started with some sauteed onions, added the rhubarb, a little apple cider vinegar, brown sugar, salt, pepper, and finished it off with a heaping helping of adobo sauce. The adobo added a smoky bite with just the right amount of heat on the finish.
You'll notice that we have been eating a bit of starch with our meats, and last night was no exception. I gained inspiration for the potatoes at the WS site, as well. I often have an aversion to measuring when I am cooking (not baking!!), so I was very loose with the ingredients. I used the Idaho's I had on hand, mashed them with the half-n-half, and added the cheese, butter, and chives. In addition, I threw in a little sour cream and seasoned them with salt and pepper. Into the oven alongside the pork for the last 15 minutes and we had a great meal that finally used up some of the ingredients sitting in our freezer!