A bigass pork sirloin, marinated overnight in a mix of apple vinegar, port wine, Worcestershire sauce, some extra salt and with variety of peppers and herbs. Before baking I sprinkled some brown sugar on top. I added a 2 deciliter pack of cream in the baking pan, just in case.

Potatoes are standard rosemary and thyme variety (with oil and salt ofc), oven baked in a separate pan covered with tinfoil. Green peas were frozen, revived in a small kettle.

Certainly I sliced the meat after cooking and then placed it back to the baking pan with a decorative array of potatoes.

>yes I still fucking suck at taking good photos.