Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes

June 12, 2013 at 5:03 PM | Posted in carrots, JB's Fatboy Sauces and Rub, pork roast, potatoes, spices and herbs | 1 Comment
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Today’s Menu: Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes

 

 
Wow its miserable outside today! I went out to get the paper this morning at 6:30 am and it was so humid then you couldn’t breathe. Pork Loin Boneless Roast 002Very humid and a chance of some severe storms coming our way later tonight, have to keep the weather radio on tonight. For dinner tonight I prepared a Pork Loin Boneless Roast that was rubbed with JB’s Fat Boy Premium All Purpose Rub. Dinner; Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes.

 

 
The Roast was about 2.5 lbs and Rubbed with JB’s Fat Boy Premium All Purpose Rub. A perfect blend of spices for Pork or Beef. To prepare the Roast heat your oven to 375 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes. Roast until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. I took the juice and scrappings from the pan and poured them back over the Roast as it was resting. The Roast came out mouth watering delicious! The flavor of the Roast with the rub just incredible.

 

 
For a side to go with the Roast i prepared Roasted Red potatoes and Carrots. This dish also was baked at 375 degrees F. To prepare it I needed Red Potatoes, 8 to 10 small to medium size, Carrots, 1 bunch, Dried or Fresh Sage, 2 to 3 tablespoons, Dried or Fresh Rosemary, 1 to 2 tablespoons, Dried or Fresh Thyme, 1 to 2 tablespoons, Vegetable Broth, 1 cup, Extra Virgin Olive Oil, and Sea Salt and Ground Black Pepper to taste. To prepare it I scrubbed the potatoes and cut them into quarters. Then rinsed and peeled the carrots, slicing them into thick rounds. Then toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil. Add the broth. I use it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor. Bake at 375 for 45 minutes to an hour, or until they’re tender. Stir them up in the roaster pan to mix all the herbs, oil and remaining broth. Paired with the Roast a delicious and hearty dinner. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

JB’s Fat Boy Premium All Purpose Rub

Product Description
The unique blend of spices in our premium rub adds a tantalizing flavor to all your grilled and smoked meat products, sealing in the juices that keep meat moist and tender, while adding that “just right” seasoning that beckons the hungry crowd home to the dinner table.
Warning: Be prepared to fight the desire to pig out while eating.
Lightly coat meat surface with rub prior to cooking, smoking, or grilling. It is also excellent added to baked beans, casseroles and potato dishes. Store in a dry place. Made in the USA.
Ingredients: Salt, spices, onion and garlic, paprika, chipotle flavor (jalapeno, maltodextrin, hickory smoke flavor), and less than 2% soybean oil as a processing aid.
All of JB’s Fat Boy 4 oz. rubs contain a “born on” date. A “born on” date is the date the product was packaged. All JB’s Fat Boy 4 oz. rubs have a “best by” date of two years after the “born on” date. The USDA states that a “best by” date is used as a guideline for a product to be on the shelf before purchase. It is in no way an expiration date. According to the USDA most products are safe to consume long after the “best by” date has passed. It is our policy not to send any product less than 3 months from the “best buy” date. Any products that are “short dated” are sold at a discount and the date is stated in the listing when purchasing the product.

 

 

Nutritional Facts
Serving Size: 1 g Servings Per Container: 113 Net Weight: 4 oz (113.4 g) Calories: 0 Calories From Fat: 0 g Total Fat: 0 g (0% DV) Trans Fat: 0 g (0% DV) Sodium: 190 mg (8% DV) Total Carbohydrate: 0 g (0% DV) Protein: 0 g (0% DV) Not a significant source of saturated fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.

 
http://jbsfatboy.com/shop/premium-all-purpose-4-oz/

 

 

 

Roasted Red Potatoes and Carrots

 

Ingredients

 

Red Potatoes, 8 to 10 small to medium size
Carrots, 1 bunch
Dried or Fresh Sage, 2 to 3 tablespoons fresh, 1 to 2 tablespoons dry
Dried or Fresh Rosemary, 1 to 2 tablespoons
Dried or Fresh Thyme, 1 to 2 tablespoons
Vegetable Broth, 1 cup
Extra Virgin Olive Oil
Sea Salt and Ground Black Pepper

 

Directions
Scrub the potatoes and cut them into quarters.
Rinse and peel the carrots
Slice them into thick rounds.
Snip the herbs, if using fresh herbs.
Toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil.
Add the broth. I used it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor.
Bake at 375 for 45 minutes to an hour, or until they’re tender.
Stir them up in the roaster pan to mix all the herbs, oil and remaining broth, and serve

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