Herb Crusted Pork Roast w/ Sliced New Potatoes, Green Beans, and...

Dinner Tonight: Herb Crusted Pork Roast w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread

Well my Dad was released this afternoon from the physical rehab center after a few weeks finally. It's great having him back home. I wanted to make a good welcome dinner for him and my Mom so I prepared a Herb Crusted Pork Roast w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread. I had everything timed perfect for their arrival home, except knowing they had stopped and eaten at Wendy's! So much for a surprise dinner.


Anyway I prepared my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. You combine 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, with Sea Salt and Ground Black Pepper for seasoning. You combine all the ingredients except the Salt and Pepper in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. 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. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! Love this recipe.


For side dishes for the Roast I prepared Del Monte Sliced New Potatoes and also Del Monte Low Sodium Cut Green Breans. I also baked a small loaf of Meijer Bakery Harvest Grain Bread. Then for dessert/snack later something I haven't had in 10 years or more, Baked Soft Pretzels Bites. Their the Super Pretzel Brand, just bake them at 400 degrees for 12 minutes. Served with French's Yellow Mustard.

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.