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, low calorie, low carb, pork roast, potatoes | 4 Comments
Tags: 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.

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