Tonight's dinner was pork with red wine pan sauce and asparagus with a side salad of romain lettuce and ginger dressing. I used pork rib meat (boneless). The pan sauce was sucs, butter, garlic, shallots, red wine, and chicken broth. The asparagus was coated with olive oil, kosher salt, pepper, then baked for 15mins @ 425F. A little green onion was added on top of the pork.