Roast Pork with chioggia beets

Monday 1 December

It's winter, friends, so the oven's on for roasting. (Also, while the stovetop is crazy and inconsistent, the oven is comparatively dependable.) We got a nice piece of pig (loin roast) from Antipastos and tried this recipe.*

The difference is that the mustard cum fennel cum salt is on the inside. Rather than slicing the beautiful loin in half, I just cut a pocket into it on the side and stuffed the marinade in. High roast, then low, then standing made a very moist bit of pork.
Meanwhile we also covered and roasted some chioggia beets, and let them stand long enough for to be handled. Though the pretty target patterns largely disappear when you cook them, a little of the circles comes through.

*We did not make the Cumberland sauce, fine though I'm sure it is.