Herb Crusted Pork Tenderloin w/ Green Beans, Scalloped Potatoes, andf Potato Rolls
February 23, 2013 at 6:57 PM | Posted in baking, greenbeans, Idahoan Potato Products, pork roast | 3 CommentsTags: Casserole, Gratin, Green Bean, Herb, Jungle Jim, Olive oil, Paula Deen, Tablespoon
Today’s Menu: Herb Crusted Pork Tenderloin w/ Green Beans, Scalloped Potatoes, and Potato Rolls
Quite a meal tonight, to cap off a beautiful sunny day outside today! I prepared a Herb Crusted Pork Tenderloin w/ Green Beans, Scalloped Potatoes, and Potato Rolls. I used my favorite Pork Roast recipe, the Herb Crusted Pork Tenderloin. I just love the Crust that the Herbs, Garlic, and Olive Oil create on the Roast and the flavor along with keeping it nice juicy on the inside.
To prepare the Herb Crusted Pork Tenderloin I preheated the oven to 450 degrees. Then combined 2 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon dried thyme , 1 teaspoon dried basil, 1 teaspoon dried rosemary, along with Sea Salt and Ground Black Pepper for seasoning. 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 on 450, then reduce the heat to 425 degrees F and roast for an additional 15 – 20 minutes (time will vary according to the size of the roast). 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 10 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 tonight we had Green Beans, Idahoan Scalloped Potatoes, and Baked Split Top Potato Rolls. My Mom prepared the Green Beans. She was at Jungle Jim’s Market and they had just put out a large order of Green Beans. She bought a large amount and made a huge pot of them tonight. The first official fresh Green Beans were fantastic! Sometimes early in the year the Green Beans aren’t quite as good as they are later in the year but these were really delicious! The Idahoan Scalloped Potatoes are the easy and quick way for some Scalloped Potatoes. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs. For dessert later a Healthy Choice Vanilla/Chocolate Swirl Frozen Yogurt.
Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007
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 15 – 20 minutes (time will vary according to the size of the roast). 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.
Idahoan SCALLOPED HOMESTYLE CASSEROLE
Product Description
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please.
Baking Instructions
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
http://www.idahoan.com/products/retail/scalloped-homestyle-casserole
Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
December 31, 2012 at 6:41 PM | Posted in baking, cheese, pork roast, potatoes, pulled pork | 1 CommentTags: Black pepper, Boston butt, Chipotle Peppers, Dinner, Dutch oven, Monterey Jack, Olive oil, Onion, Pepper, Pork, Pork Shoulder, Sea salt
Today’s Menu: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New 
Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If you’re looking for two delicious recipes look no further!
I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.
I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in its own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.
Now for the Twice-Baked New Potatoes. I purchased some medium-sized New Potatoes at Kroger early this morning. I first preheated
Ready for the second baking
the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you’re ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Spicy Pop Pulled Pork
Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:
Preheat the oven to 300 degrees F.
Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!
Twice-Baked New Potatoes
Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*
http://www.foodnetwork.com/ree-drummond/index.html
http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html
http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html
Herb Crusted Pork Roast w/ Sliced New Potatoes, Green Beans, and…
December 19, 2012 at 6:02 PM | Posted in diabetes friendly, greenbeans, pork roast | 2 CommentsTags: Green Bean, Mustard, Olive oil, Paula Deen, Pork, Pork loin, Sea salt, Wendy
Today’s Menu: 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 Beans. 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.
Kitchen Hint of the Day!
December 7, 2012 at 9:29 AM | Posted in baking, pork roast | Leave a commentTags: cook, Garlic, Home, Meat, Mustard, Pork, Pork loin, roast
When roasting a pork loin, cook it with the fat side down for the first 20 minutes, so that the fat begins to liquefy. Then turn the roast over for the balance of the cooking time, and the fat will baste the meat.
Herb Crusted Pork Roast w/ Sugar Snap Peas, Organic Mini Carrots, and…
October 20, 2012 at 5:38 PM | Posted in carrots, diabetes friendly, Healthy Life Whole Grain Breads, pork roast | Leave a commentTags: Basil, Garlic, Jungle Jim, Paula Deen, Pork, Rosemary
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.
Herb Crusted Pork Roast w/ Smashed Red Potatoes, Green Beans, and Whole Grain Bread
September 13, 2012 at 5:12 PM | Posted in diabetes, diabetes friendly, greenbeans, Healthy Life Whole Grain Breads, low calorie, low carb, pork roast, potatoes | 2 CommentsTags: Black pepper, Breyer, Green Bean, I Can't Believe It's Not Butter!, Olive oil, Paula Deen, Potato, Rosemary, Sea salt, Vanilla Ice
Today’s Menu: Herb Crusted Pork Roast w/ Smashed Red Potatoes, Green Beans, and Whole Grain Bread
Coming back with the Herb Crusted Pork Roast for dinner tonight. This is my favorite recipe for a 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 quartered 4 Red Potatoes seasoning them with Dill, Sea salt, Ground Black Pepper, and Extra virgin Olive Oil. I then boiled them in water until they were fork tender. Then serving them by partially fork smashing them reseasoning with Sea Salt and Ground Black Pepper, topped with I Can’t Believe It’s Not Butter. I also heated up a single serving can of Del Monte Cut Green Beans along with two slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Mango slices.
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.
September 12, 2012 at 2:32 PM | Posted in cooking, Festivals, Food, pork chops, pork roast, pork tenderloin, pulled pork | Leave a comment
Tags: cook, Eaton, Eaton Ohio, Meat, Ohio, Pork, Preble County Ohio, United States
September 15-16, 2012 Preble County Pork Festival – Eaton, Ohio
Always 3rd full weekend in September. Entertainment, exhibits, food, parade and more!
Preble County Pork Festival
Eaton, Ohio, USA
9/15/2012 – 9/16/2012
Description
-GREAT food: Fresh grilled pork chops along with ham, pulled pork and smoked sausage sandwiches. Smorgasbord pancake and sausage breakfast and then a lunch and supper pork chop smorgasbord. -Nearly 500 vendors, mostly arts and crafts and mostly indoors…a wonderful variety -Entertainment, fun educational activities for the kids, a huge Saturday parade and lots of pig races -This normally small, rural community welcomes you to this magical weekend and the over 100,000 visitor it attracts every year. Come celebrate our 41st year on September 15th and 16th!
Performers
Many and a family friendly variety! Entertainment tent seats hundreds! There are racing pigs and petting zoo too.
Venue
Preble County Fairgrounds, 722 S. Franklin St.
Directions
Located on St. Rt. 122 (Franklin St.), Eaton, OH we have not only St. Rt. 122 but also US 35 and St. Rt. 127 coming to the middle of Eaton.
Times
Sat, 6:30 am to 9:00 pm; Sun, 6:30 am to 5:00 pm
Admission & Parking
FREE Admission FREE Parking
Website
Infophone
937–456-7273
Email
info@porkfestival.org
Herb Crusted Pork Tenderloin w/ Roasted Red Potatoes, Glazed Mini Carrots, and…
August 14, 2012 at 5:08 PM | Posted in carrots, diabetes, diabetes friendly, pork roast, potatoes | 1 CommentTags: Black pepper, Garlic, Olive oil, Pork loin, Potato, Sea salt, Tablespoon, Trans fat
Today’s Menu: Herb Crusted Pork Tenderloin w/ Roasted Red Potatoes, Glazed Mini Carrots, and Harvest Grain Bread
I had planned on having a Roasted Jennie – O Turkey Breast but Kroger or Meijer were out of stock on it. So on to plan B! I prepared a Herb Crusted Pork Tenderloin. 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, make sure you have your stove overhead fan running as it start to smoke somewhat after about 20 minutes. I then reduced the heat to 425 degrees F and roasted it 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. then be ready to slice one delicious and juicy Pork Tenderloin!
For sides I prepared Roasted Red Potatoes and Honey Glazed Carrots.I love this Potato Dish! Red Potatoes, Turkey Bacon, and the seasoning all combined makes a great Potato recipe. The Glazed Carrot recipe is an easy one. The glaze has Honey, Dijon Mustard, and Canola Oil. I left the Pork Tenderloin, Glazed Carrots and the Red Potato full recipes at the end of the post. I also baked a Meijer Bakery Harvest Grain Bread Loaf.
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.
Roasted Red Potatoes
Ingredients:
Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste
Directions:
*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.
*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley, optional.
Honey-Mustard Glazed Carrots
INGREDIENTS:
1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
2 teaspoons Dijon mustard
1 tablespoon fresh chopped parsley
1/4 teaspoon sea salt
1/8 teaspoon pepper
DIRECTIONS:
*In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
*In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.
Nutritional Information:
1 Serving (1 Serving)
Calories 80
(Calories from Fat 25),
Total Fat 2 1/2g
(Saturated Fat 0g,
Trans Fat 0g),
Cholesterol 0mg;
Sodium 190mg;
Total Carbohydrate 13g
(Dietary Fiber 2g,
Sugars 9g),
Protein 0g;
Herb Crusted Pork Tenderloin w/ Mixed Mushroom Rice, Buttered Corn, and…
June 16, 2012 at 6:07 PM | Posted in mushrooms, pork roast, rice, spices and herbs, vegetables | Leave a commentTags: Brown Rice, Garlic, Olive oil, Onion, Paula Deen, Pork, Pork loin, Sea salt
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.
Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007
Ingredients
1 (4-pound) boneless pork loin, with fat left on
Ready for the oven
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
Sage Pork Roast with Apples
April 27, 2012 at 9:49 AM | Posted in baking, diabetes, diabetes friendly, pork roast | Leave a commentTags: Apple Juice, Black pepper, cook, Cookware and bakeware, Onion, Pork, Teaspoon, Wine tasting descriptors
A good Sunday Dinner idea!
Sage Pork Roast with Apples
1 (3 1/2 to 4-pound) pork loin center rib roast, backbone loosened
2 teaspoons snipped fresh sage
1 1/2 teaspoons coarsely ground black pepper
3 slices bacon
6 medium cooking apples, cored and cut into bite-size chunks
1 large red onion, cut into thin wedges
3 large cloves garlic, peeled and thinly sliced
8 whole sage leaves
1/4 teaspoon salt
1/3 cup apple juice
Fresh sage sprigs (optional)
Rub the roast with the snipped sage and 1 teaspoon of the pepper. Place roast, rib side down, in a shallow roasting pan. Place bacon slices across top of roast. Insert an oven-going meat thermometer into center of roast. Roast in a 325°F oven for 1 to 1-1/4 hours or until meat thermometer registers 130°F.
Remove pan from oven. Add apples, onion, garlic, and the whole sage leaves to roasting pan. Sprinkle with salt and remaining 1/2 teaspoon pepper. Stir fruit and vegetables to coat with pan juices. Return to oven and roast for 25 to 30 minutes more or until apples and onion are golden and tender and meat thermometer registers 155°F, stirring apple and onion mixture several times during roasting.
Transfer the pork to a serving platter. Cover with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160°F)
Using a slotted spoon, transfer the apple and onion mixture to a large bowl; cover and keep warm. Pour drippings from the roasting pan into a small saucepan, scraping out, and including, the crusty browned bits. Stir in apple juice. Bring mixture just to boiling over medium heat. Pour over the apple mixture, tossing to coat.
To serve, spoon the apple mixture around the pork roast. If desired, garnish with additional sage sprigs.
Makes 6 servings.
Nutritional facts per serving (1/6 of recipe): calories: 341, total fat: 11g, saturated fat: 4g, cholesterol: 82mg, sodium: 202mg, carbohydrate: 27g, fiber: 5g, protein: 34g, vitamin A: 1%, vitamin C: 16%, calcium: 3%, iron: 10%
Food Day 2012
Foodie Blog Roll
-
<!-- var hr_currentTime = new Date();var hr_timestamp = Date.parse(hr_currentTime.getMonth() + 1 + "/" + hr_currentTime.getDate() + "/" + hr_currentTime.getFullYear()) / 1000;document.write(''); // -->
Foodista
Food Blogs
Posts I Like
Petitchef
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
