my usual go-to pork recipe consists of roasting the loin brushed with some fig jam, but for a sunday night dinner this recipe from seasons and suppers elevates the expected pork-on-a-plate experience. i love that not only does the pork gather lots of flavor from white wine and the fresh herbs, but that a wonderful gravy is created while the meat is cooking. i know we tend to only think of gravy around thanksgiving, and at that point there's usually a slight panic of "how do i make this?!" because it's so foreign in our day-to-day meals the rest of the year. but it's really not difficult, and this is a perfect way to get in a little practice. i'm resolving to make a couple gravy dishes between now and next turkey day! there's something about serving gravy with your meal that just screams holiday/special occasion, which is funny when you realize exactly how much of a non-event making gravy can be.

i'm sharing this recipe because it's truly perfect as-is, but as with all simple recipes highest quality ingredients are key for bringing it to it's full potential. i go to the butcher counter at heb to grab the center-cut pork loin as opposed to buying a loin in a package, use fresh cracked pink himalayan salt and black pepper, fresh herbs and a crisp, affordable sauvignon blanc for the white wine. (remember you'll be cooking the pork in the wine for an extended period, so the wine will lose any nuances in flavor. no point in wasting a pricier bottle - save that for your glass!)

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1/4 cup evoo
5 cloves garlic, smashed
2 tablespoons fresh rosemary, chopped
1/4 cup fresh sage, chopped
2 pound center cut boneless pork loin
1 1/4 cups dry white wine (i like sauvignon blanc for the creamy sauce, but pinot grigio is another option)
salt + pepper
1/2 cup chicken broth
1/2 cup heavy cream

instructions available at - seasons and suppers.

optional side- green beans with toasted almonds
salt + pepper
2 pounds green beans
3 tablespoons evoo
2 cloves garlic
1/3 cup sliced almonds

it's true...after 3 years in the rgv, mtb is headed north (way north) to washington state. i already feel the need to make clear the distinction of "state" in reference to washington. as an original east-coaster and someone who has already made the mistake of saying just "washington" during election season - i mean washington as in the pnw. as in west coast best coast [or so i'm told. we'll get to compare in earnest here shortly.]

more specifically, we're headed for bainbridge island and it's surrounding communities. we discovered bainbridge last summer on a trip to seattle while getting to know this heretofore uncharted [to us] section of the country. we had hoped a move was in our future, but admittedly as we boarded the seattle to bainbridge ferry on my birthday, our next move was the furthest thing from my mind.

as the ferry pulled into bainbridge i knew we were in for a rather epic day, although the full extent of which wouldn't hit us until much later. we had the most wonderful time walking around the island, taking in the gorgeous scenery, snapping loads of photos and talking to the friendly locals. we had a lovely lunch at the museum, stopped into a local shop for a quick wine tasting, sampled ice cream at mora, and popped into petit and olson to pick up some birthday gifts and souvenirs, which was EXACTLY up my alley. it was the perfect birthday destination - like someone had taken all of my favorite things and put them on one gorgeous island. j was also suitably impressed by the hiking trails, surrounding nature, access to both mountains and water activities as well as the geographical flair for great food, coffee and craft whiskey. the clarity of what we'd found without truly looking was staggering - a place and people who put emphasis on all of the things we love.

i shot off my usual kidding on the square remark that i'd make whenever we were happily vacationing of "hey, so could you get a job here?" i didn't even have the full sentence out of my mouth before j was laughing at me. but despite our expectations for this effort fall flat, we're pretty big believers in the philosophy of "you never know until you try" so nonetheless he pulled out his phone to investigate open positions.

six months later, here we are saying goodbye to the amazing people and places we've met and experienced here in texas, packing up our belongings, selling off the car i've driven since i was 16, and other 20-something year old pieces of gifted furniture as we prepare for our huge move. it's a lot of change, and sad in many ways, but in order to step forward into this next phase of our lives we are prepared to let go of what's become so comfortable, and are lucky to leaving with such fond memories of our years here.

and in the oh-so immortal words of drake, we've been given the chance to "turn my birthday into a lifestyle."

pork loin with white wine herb gravy

mtb is moving!!