It is unfortunate that many people associate complexity with fine dining. They are easily impressed by elaborate presentation. Simplicity in cooking can be a virtue and is certainly not a bore! Fresh tarragon, rich cream, mustard, and a perfectly cooked piece of pork make this a wonderful and easy dinner for both the novice and accomplished cook.
Pour off all but
Slice the roast between the bones into chops. Arrange 1 or 2 chops on each serving plate and spoon the sauce over top. Serve with roasted or fried potatoes, sautéed spinach or greens, or black-pepper ravioli filled with mashed potatoes and sautéed shallots. If you like, you may garnish with apples that have been sautéed in butter with a bit of sugar; the sweetness of the apple is a nice counterpoint to the spicy sweetness of the tarragon.
© 1998 Joyce Goldstein. All rights reserved.