What do you think?

So, like, take a pork loin roast, and put it in a cassarole with a cover. Pour enough lime juice on top to cover the top of the roast, then pour about one inch of tomato juice into the cassarole. Cover, and put in an oven pre-heated to 350 degrees, and roast for a minimum of 90 minutes, but at least 45 minutes per pound of the roast.

Meanwhile, in a skillet on the stop top, in olive oil, put two medium onions, thinly sliced, and four cloves of garlic, thinly sliced, and about eight radishes, finely chopped. Thinly slice two stalks of celery, and set aside. Brown the onions (allowing the radishes to carmelize), then add one and half pounds of truffles, thinly sliced, and one and half cups of red wine. Reduce the red wine, and set aside.

When the pork is done, take it out of the cassarole and set aside to cool briefly (put a foil tent over the pork so that it doesn't cool too much). Pour off the excess fat from the contents of the cassarole, then add the tomato juice to the red wine reduction, along with the celery, and reduce the mixture until the celery is cooked, but still crisp. Slice the pork into roughly half-inch slices, and bed on mashed potatoes, pouring the red wine/tomato juice reduction over the pork and potatoes.

Does that sound like a good, but simple meal? Or . . . (wait for it) . . . do you think that's too much truffle?