Pork tenderloin with an apple cider-bourbon glaze (apple cider, apple vinegar, ginger puree, soy sauce, and bourbon all reduced for a glaze).
Sides were roasted quartered baby Yukon potatoes, tossed in olive oil, s/p, Herbs de Provence, and dry mustard and roasted in the convection oven with quartered apples added 10 minutes in (should have added the apples even later than the recipe called for, as they were mushy and the potatoes didn’t crisp up to my liking), and steamed, buttered green beans.
Wine.
