Herb Crusted Pork Tenderloin w/ Mixed Mushroom Rice, Buttered Corn, and...

Today's Menu: Herb Crusted Pork Tenderloin w/ Mixed Mushroom Rice, Buttered Corn, and Harvest Grain Bread

A thank you to Paula Deen for these 2 recipes! I was watching one her older shows from 2007 and saw these 2 recipes and couldn't wait to give them a try, Herb Crusted Pork Tenderloin w/ Mixed Mushroom Rice. I purchased the Boneless Pork Loin at Kroger early this morning and couldn't wait to put it to use. I preheated the oven to 475 degrees F.  I placed the pork loin on a rack in a roasting pan. I then combined Sea Salt, Extra Virgin Olive Oil, Minced Garlic, Thyme, Rosemary, and Basil in a small bowl. Then with my fingers, massaged the mixture onto the pork loin, covering all of the meat and fat. I roasted the pork for 30 minutes, then reduced the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

For the Buttered Corn I opened a can Of Margaret Holmes Buttered Corn and heated that up. After removing the Pork Roast out of the oven I reduced the heat to 400 degrees F and baked the Harvest Grain Bread. Then for the other Paula Deen recipe, Mixed Mushroom Rice, I Sauteed the mushrooms and onion in butter in a skillet until soft. Stirred in the rice, soy sauce, salt and pepper, and green onions. Cook until warmed through. Very easy to fix! I used Uncle Ben's Brown Rice instead of White Rice. I also didn't use the 1/2 medium Onion the recipe called for. I used Green Onions only for the recipe. I lke Onion but not quite that much of it for recipes. I also used Lite Sodium Soy Sauce and I Can't Believe It's Not Butter (Stick) as my Butter.I left the original recipes for the Pork Roast and Mixed Mushroom Rice at the end of the post. Everyone enjopyed the dinner! The Pork Roast was unbelievable, moist and tender with incredible flavor. The Herb mix made a perfect crust on the roast. The Mixed Mushrrom and Rice is a side dish keeper! It combined 2 of my favorite sides Mushrooms and Rice. A big thank you to Paula Deen for these recipes! For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Del Monte Sliced No Sugar Added Peaches.

ready for the oven

Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Mixed Mushroom Rice
Recipe courtesy Paula Deen, 2007

Ingredients
3 cups chopped mixed mushrooms (white, portobello, shiitake, etc.)
1 medium onion, diced
1/2 stick butter
5 cups cooked white rice
Soy sauce, to taste
Salt
Freshly ground black pepper
1/2 cup sliced green onions

Directions
Saute the mushrooms and onion in butter in a skillet until soft. Stir in rice, soy sauce, salt and pepper, and green onions. Cook until warmed through.

http://www.foodnetwork.com/paulas-home-cooking/table-for-two/index.html