Herb Crusted Pork Roast w/ Mashed Potatoes, Green Beans, and…

October 11, 2013 at 5:20 PM | Posted in baking, Bob Evan's, greenbeans, low calorie, low carb, pork tenderloin | Leave a comment
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Today’s Menu: Herb Crusted Pork Roast w/ Mashed Potatoes, Green Beans, and Wheat Bread

Herb Crusted Pork Tenderloin 007

 
The weather, still on a roll here! Spent the morning taking my Mom to Jungle Jim’s Market, she wanted Watermelon, Green Beans and a few other items. Of course I wasn’t going to miss the chance to go, love going there always find something new and different. I was amazed at the Ostrich Eggs again! Their big enough to several families. While there I picked up a couple of Boar’s Head Meats to make lunch with and a new type of Wisconsin Sharp Cheddar they had, Wisconsin Sharp Cheddar Small Business Exempt. I’ll have to do some research on this one to find out about it. It’s possibly some of the best Sharp Cheddar I’ve ever had. For dinner tonight I prepared a Herb Crusted Pork Roast w/ Mashed Potatoes, Brown Gravy, Green Beans, and Wheat Bread.

 

 
This is my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. It seems the more you prepare one of your favorite dishes the better it gets. As you make more you add a pinch of this and that to the point where you have tuned a perfect dish! And this is how this recipe is now. Preheat your oven on 450 degrees, you’ll reduce the heat to 400 after 15 minutes. You combine 2 tablespoons olive oil, Sea Salt and Ground Black Pepper (to taste), 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 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 15 minutes, then reduce the heat to 400 degrees F and roast for an additional 30 minutes or heated till the correct temperature. 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. Both my Mom and Dad agreed, this one perhaps was the best yet (and I agree).

 

 

 

For sides to go with the Roast I prepared some Bob Evans Mashed Potatoes, microwave a total of 6 minutes and their done and just as good as anyone’s homemade Mashed Potatoes. I heated up a small jar of Heinz Gravy/ Pork to top the Mashed Potatoes and sliced Pork with.Then my Mom fixed the Green Beans she had bought this morning. It was a stick to your ribs type of dinner tonight! I also had a couple of slices of Klosterman Wheat Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

Herb Crusted Pork Tenderloin 001

 
Herb Crusted Pork Tenderloin

Ingredients

1 (4-pound) Boneless Pork Loin, with fat left on
Sea Salt and Ground Pepper , To Taste
2 tablespoons Extra Vigen 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

Herb Crusted Pork Tenderloin 008

Directions
Preheat oven to 450 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 15 minutes, then reduce the heat to 400 degrees F and roast for an additional 30 minutes or more depending on 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.

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