Soufflés have a rep for being super fussy and difficult, but once you make one, you'll think, "Really? That's it?" The most important thing to remember is that temperature consistency is key, so don't open the oven door until the soufflé is done (if you need to peek, use the oven light). These individual soufflés are fantastic for brunch but also would work for dinner.
A pan sauce is a deceptively simple way to make even a quick weeknight meal feel special. Use a liquid like broth and/or wine to pull up the browned bits in the skillet left over from searing your protein-in this case, pork loin (those bits are called the "fond"), and you're most of the way there. The fond is loaded with flavor, so it doesn't take much more to make a really beautiful sauce happen.
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