Herb Crusted Pork Roast w/ Sugar Snap Peas, Organic Mini Carrots, and...

Today’s Menu: Herb Crusted Pork Roast w/ Sugar Snap Peas, Organic Mini Carrots, and Whole Grain Bread

It's a cool, rainy, blustery day outside today. So it's time to make a hearty comfort food to warm it up! Using my favorite recipe for Pork Roast, Herb Crusted Pork Roast. The herb mixture makes a fantastic and flavorful crust for the roast while the roast comes out moist and tender.With Rosemary, Thyme, Basil, Garlic, and Sea Salt as your seasonings you know it’s got to be good! I left the full recipe at the end of the post. As good as the Pork is the leftovers are just as awesome the next day!

For sides I heated up some Sugar Snap Peas. These are quickly becoming one of my favorite side dishes. Their huge Snap Peas and the flavor, with that hint of sweetness, is just fantastic! I also had purchased a bag of Organic Mini Carrots while at Jungle Jim's while there the other day. I boiled those until fork tender and seasoned with Sea Salt. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

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.