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Kitchen Hint of the Day!

April 29, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Pork, Pork loin, recipes, Roasting

For a super tender Pork Loin……………….

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.

Sunday’s Pork Roast Dinner Recipe – Honey-Pineapple Pork Roast

January 5, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
Tags: baking, Cloves, Cooking, Food, Fresh Ginger, fresh pineapple, Honey, Honey-Pineapple Pork Roast, Pork loin, recipes, Roasting, Soy sauce, Sunday’s Pork Roast Dinner Recipe, White Wine Vinegar

This week’s Sunday’s Pork Roast Dinner Recipe is a Honey-Pineapple Pork Roast. I’m switching it up a bit for Sunday’s Feature Post. Going from Chicken to Pork Roast. The first recipe is going to be a recipe for Honey-Pineapple Pork Roast. Made using a 3 lb. Pork Loin, Honey, Soy Sauce, White Wine Vinegar, Fresh Pineapple, Cloves, Fresh Ginger. Perfect sides for it would be Grilled Pineapple Spears, Roasted Potatoes and a Green Salad. You can find this recipe at the CooksRecipes website where you’ll find a fantastic and huge selection of recipes to please everyone! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey-Pineapple Pork Roast
Glazes will burn if applied too early. Wait until the last 20 to 30 minutes of cooking time to avoid burning. Serve with grilled pineapple spears, roasted potatoes and a green salad.

Recipe Ingredients:
1 (3 to 3 1/2-pound) pork loin
1/2 cup honey
1/2 cup soy sauce
1/4 cup white wine vinegar
1 cup finely chopped fresh pineapple
2 garlic cloves, minced
2 tablespoons grated fresh ginger or 1 teaspoon ground ginger

Cooking Directions:
1 – Score loin in 1-inch diamonds with a sharp knife (1/4 inch deep).
2 -Combine all ingredients and pour over pork. Let loin marinate 2 hours to overnight in refrigerator.
3 – Remove pork from marinade, heat remaining marinade in a saucepan to a boil and reserve for basting.
4 – Grill pork over indirect, medium-low fire 1 1/2 to 2 hours (about 18 to 20 minutes per pound) or until the internal temperature is 150°F to 155°F (approximately 65°C). Baste meat with marinade during last 5 to 10 minutes of grilling.
Makes 6 servings.
https://www.cooksrecipes.com/pork/honey-pineapple_pork_roast_recipe.html

Kitchen Hint of the Day!

November 4, 2014 at 6:24 AM | Posted in Kitchen Hints | Leave a comment
Tags: Cooking, Food, Kitchen Hints, Pork, Pork loin, Roasting

* Note * I’ve found that this works better with larger roasts than the smaller ones that require less cooking time.

Herb Crusted Pork Tenderloin w/ Mashed Potatoes, Boiled Mini Carrots, and…

December 14, 2013 at 6:02 PM | Posted in Bob Evan's, carrots, pork tenderloin | Leave a comment
Tags: Garlic, Mashed potato, Olive oil, Pork, Pork loin, Pork Tenderloin, Roasting, Sea salt

Today’s Menu: Herb Crusted Pork Tenderloin w/ Mashed Potatoes, Boiled Mini Carrots, and Wheat Bread.

Big difference in the temperature this morning, 34 degrees! The snow they called for came in as rain then switched to flurries late afternoon. This afternoon we went to purchase our annual Prime Rib Roast for Christmas Day. It was just shy of 8 lbs., the price for Prime Rib just keeps going up every year. For dinner tonight it’s a Herb Crusted Pork Tenderloin w/ Mashed Potatoes, Boiled Mini Carrots, and Wheat Bread.

I preheated the oven to 450 degrees F. and 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 20 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 20 minutes. 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! I left the recipe below. I didn’t have to roast this one as long as the recipe calls for because it a small roast. This is my favorite way to prepare Pork Loin Tenderloin Roasts, just the right amount of Herbs and Garlic and it comes out a perfect medium rare.

For my sides with the Roast I used some leftover Mashed Potatoes from last night’s dinner, Bob Evan’s Brand Mashed Potatoes. I also boiled some Mini Carrots and had a couple of slices of Klosterman Wheat Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Herb Crusted Pork Tenderloin

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 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 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/ 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
Tags: Black pepper, Green Bean, Herb Crusted Pork Roast, Jungle Jim's Market, Pork loin, Pork Tenderloin, Roasting, Sea salt

Today’s Menu: Herb Crusted Pork Roast w/ Mashed Potatoes, Green Beans, and Wheat Bread

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

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

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.

Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots

September 1, 2013 at 5:52 PM | Posted in carrots, pork tenderloin, potatoes | 1 Comment
Tags: Cincinnati, Jungle Jim, Olive oil, Pork, Pork loin, Pork Roast, Potato, Teaspoon

Today’s Menu: Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots

Myself and a couple of friends visited the new Horseshoe Casino in Cincinnati today. They did an amazing job, it’s a beautiful Casino. I got registered for the Million Dollar Give Away, to be drawn later today. Their giving away 1 Million Dollars on 4 drawings throughout the Summer, I believe this is the third drawing. Besides the Casino they have a wide assortment of restaurants, Steak and Seafood to BBQ and Booby Flay’s Burger Palace. Beautiful job Cincinnati! For dinner tonight I prepared a Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots also a little side of some fresh sliced Peaches.

I used my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. Preheat your oven at 400 degrees. Then 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 15 minutes, then reduce the heat to 350 degrees F and roast for an additional 30 minutes or until done. 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 I heated up a can of Del Monte Sliced New Potatoes. Just seasoned and boiled in its own juices until heated through. I also boiled some Mini Carrots. In addition to those I had a few slices of some fresh sliced Peaches. My Mom had purchased them from Jungle Jim’s Market, they were from South Carolina and delicious! For desert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Herb Crusted Pork Tenderloin

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon sea salt
2 tablespoons extra virgin 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 400 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 375 degrees F and roast for an additional 30 minutes or until done. 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.

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
Tags: Black pepper, Dietary Reference Intake, Olive oil, Pork, Pork loin, Pork Loin Boneless Roast, roast, Rosemary

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. Very 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

Pork Loin Boneless Roast w/ Green Beans and Bacon and Ranch Red Potatoes

May 25, 2013 at 5:24 PM | Posted in greenbeans, Idahoan Potato Products, pork roast | 2 Comments
Tags: bacon, Barbecue sauce, Dietary fiber, Green Bean, Kroger, Pork loin, Pork Loin Boneless Roast, Saturated fat

Today’s Menu: Pork Loin Boneless Roast w/ Green Beans and Bacon and Ranch Red Potatoes

Well this is the coolest Memorial day weekend that I can remember in quite sometime. It was in the low 40’s this morning with high of in the low 60’s but with a real cool breeze, but mostly sunny! Started the Holiday off with a delicious dinner, a Seasoned Rubbed Pork Loin Boneless Roast w/ Green Beans and Bacon and Ranch Red Potatoes.

I purchased another of the Pork Loin Boneless Roast with a JB’s Fat Boy Premium Rub already on it from Kroger yesterday. The last one was incredible!! To prepare it I laid the Roast out for about 20 minutes to get it to room temperature. I then opened the Roast up and applied about 3/4 cup of JB’s fat Boy BBQ Sauce to it, rubbed it in real good, and rolled it back up. I placed the roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Removed it from oven; let rest about 10 minutes before slicing to served. It will serve about 6-7, with leftovers! The Roast came out moist and delicious, the JB’s Fat Boy Rub along with the Sauce gave it a fantastic flavor. The juice and drippings from the Roast were incredible! I also had a side of the JB’s Fat Boy Haugwaush Sauce on the side for dipping but used very little because I kept readding the juices and drippings to the Roast and it needed no other flavor or seasoning.

I made a couple of sides to go with the Pork Roast, Idahoan Steakhouse Bacon and Ranch Red Potatoes and Cut Green Beans. I prepared the new one from Idahoan; Idahoan Steakhouse Bacon and Ranch Red Potatoes. I really love using these Idahoan Products, they’re all delicious and so easy to prepare and this new one is no different. Great seasoning and taste and love the added Bacon and Ranch to it. Another great option from Idahoan. the Green Beans were Del Monte Cut Green Beans. I also baked a loaf of La Brea Artisan Multi Grain Loaf Bread. For dessert my favorite treat, Jif Reduced Fat Creamy Peanut Butter! I had Peanut Butter on Ritz Whole Grain Crackers.

Idahoan Steakhouse Bacon and Ranch Red Potatoes

Idahoan Steakhouse Bacon & Ranch Red Potatoes start with world-famous Idaho® red potatoes in a premium ranch sauce, then finish with a real bacon topping! These Steakhouse Bacon & Ranch Red Potatoes will add premium restaurant quality flavor to any meal. Gotta love real bacon!

Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.

Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 110 160
Calories from fat 15 60
% Daily Value*
Total Fat 1.5g* 2% 11%
Saturated Fat 1g 5% 23%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 600mg 25% 28%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g

http://idahoan.com/

LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.

Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Sugars 1g
Protein 6g

http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/

Pork Loin Boneless Roast w/ Green Beans and Mashed Potatoes

May 16, 2013 at 5:33 PM | Posted in Bob Evan's, greenbeans, pot roast | 2 Comments
Tags: Bob Evans Mashed, cook, Ice cream, Kroger, Mashed potato, Mashed Potatoes, Pork, Pork loin

Today’s Menu: Pork Loin Boneless Roast w/ Green Beans and Mashed Potatoes

Sort of a long day, I had some routine blood work done a couple of days ago while at a checkup with my new family doctor and I was told today that the blood work came back showing an elevated Liver count. Which is more than likely being caused by the Cholesterol Meds I’m taking. But when I hear of something off or not normal it always brings back some real bad memories. Staying positive, go back to the Doc on Wednesday. Then on top of that I got a letter stating that my Anthem Medicare Supplement insurance was going up $12.02 a month. Plus because I’m not 65 no other options are available so I’m at their mercy, pay it or don’t have any. I’ve had better days! on a more positive note, for dinner I prepared a Pork Loin Boneless Roast w/ Green Beans and Mashed Potatoes.

I purchased the Roast from Kroger yesterday, a Pork Loin Boneless Roast with a JB’s Fat Boy Premium Rub already on it. To prepare it I laid the Roast out for about 20 minutes to get it to room temperature. I placed the roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Removed it from oven; let rest about 10 minutes before slicing to served. It will serve about 6-7, with leftovers! The Roast came out moist and delicious, the JB’s Fat Boy Rub gave it a great flavor. The juice and drippings from the Roast were incredible! I also had a side of the JB’s Fat Boy Haugwaush Sauce on the side for dipping but used very little because I kept readding the juices and drippings to the Roast and it needed no other flavor or seasoning.

I made a couple of sides to go with the Pork Roast, Mashed Potatoes, Brown Mushroom Gravy, and Cut Green Beans. The Mashed Potatoes were my favorite, Bob Evans Mashed Potatoes. The Gravy was Heinz Brown Mushroom Gravy and the Beans were Del Monte Less Sodium Cut Green Beans. A hearty and delicious dinner to end sort of a bad day. For dessert later a Skinny Cow Ice Cream Fudge Bar.

Boneless Pork Roast 002

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 Comments
Tags: 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

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.