Add these to the list of "duh" moments while in the middle of preparing a roast pork meal for my family. Hopefully you'll learn from my mistakes, and not your own!
1) A bone-in pork loin roast takes twice as long to cook as a boneless roast. This is important to know before you cook the potatoes and veggies. It's also important to know if you'd like to feed your family before 7:00pm.
2) Dried, crushed rosemary is not a 1-1 substitute for fresh rosemary. Good thing we like rosemary, because it was...um...VERY aromatic! If the recipe calls for fresh, use less dried. I'd say probably half.
3) Gravy freezes REALLY well. Seriously. If you have leftover gravy, freeze it. I thawed some out last night that had been in my freezer for A YEAR - and it tasted like I had just made it. Score!!! I would have made fresh gravy from the pan drippings, but it was already 7:20 by the time we were sitting down to eat (see #1) so the thawed chicken gravy was a quick substitute.
4) Peeled, cut potatoes for mashed potatoes can easily sit in hot water after they're already cooked for an hour, maybe even more. How do I know this? Refer again to #1...
Happily, it all turned out well, Glen thought it was delish, my kids even asked for seconds, and Igor went for thirds.
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