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Talk menu to me
This Sunday, 7pm. 9 people at the moment...I doubt I'll have more than 12.
Apps
Vidalia onion tart
Garlic toasts with sauteed spinach and fresh mozzarella
Main
Spicy pork loin with blackberry sauce
Rolls
Sides
Dessert
[Wait for it, wait for it - 6 is going to tell me to add just a little something extra for dessert 
But what compliments white choc key lime pie, I ask?]
If more than 9 reply, I'll add an extra side (tipsy watermelon salad) and a fruit pie (whatever's fresh at the farmer's market Sat. morning).
Question: I'm going to grill the pork in advance and slice it up so that I'm not outside sweating at the grill and my guests aren't waiting ages for too-thick meat to cook - what's the best way to warm it back up and prevent it from drying out? Just low heat in the oven covered with foil or is there some more sophisticated method?
Re: Talk menu to me
Everything looks great! BTW - please let me know how the White Choc. Key Lime Pie turns out - I plan on making it next month for something.
Thanks~
W.
Hahah! I usually like to have a fruit and a chocolate. White chocolate key lime covers both so I love it.
To reheat the pork I would probably make some sort of liquid using the seasoning of the pork- water, oj, preserves, and cajon seasonings. Enough to come up a little bit on the sides of the pork, cover and put in a low oven.
This exactly.