Pork loin with mustard and ginger marmalade coating

Sunday 20 May
On a soft early summer night, we had Jean and Donald over for dinner. As a prelude, we sat outside in the garden and nibbled on olives, multicolored roasted peppers, goat cheese with oregano, and crackers. With a Santa Barbara wine for Barbara.
Dinner was the simplest: a pork loin with coating made of the last of a batch of Greaves ginger marmalade from Niagara on the Lake (tender fruit capital of the world) and an equal amount of our home-made full grain mustard, thinned out with a little pommeau we just happened to have on hand (and ain't nobody more po-mo than we are.)
Into the roasting pan went (in order of hardness): potatoes, carrots, parsnips, shallots. The ingenious beeping thermometer was of no use as we sat outside, but let us know when the pig was done anyway (I let it go on a tad too long: 140º and no higher is perfect for a loin roast). The wine was Pinot Evil - fairly unmemorable, except for the three monkeys on the label.
We cleared our palates with a salad of freshly-gathered garden lettuces, served in the French style on the same plate (why would you waste all that lovely juice and browned bits?) - though with Italian balsamic vinaigrette.
For dessert, bread pudding with Graeter's, which we're going to eat until we run out of it. The pudding that is, not the Graeter's, which luckily never runs out.