For Easter luncheon, since it was just family, I imagined an all-American Sunday supper sort of meal -- pot roast, baked chicken, macaroni and cheese. Despite the lack of color, which really gives credence to the slogan of pork being the other white meat, the roast pork loin was quite juicy and flavorful. I cut half a dozen slits on each side of the pork loin and shoved garlic and rosemary into each slit so that they could flavor the meat while it was baking. Since pork loin is very lean, I left the fat on and baked it fatty side up. I figured it was far better for guests to not eat the fat than to have dry pork.
Leftovers were great thinly sliced for a sandwich or served with a simple salad.