Wednesday, December 8, 2010

Whats For Dinner Next Week: Herb Crusted Pork Loin

Oh my there is food food everywhere and I think I should taste it all. Every event has the best food for the season with everyone putting their very best recipe on the table for folks to enjoy. I have been so busy wrapping gifts to go in the mail I am glad you stopped by to visit with me so now we can just take a break and look at next weeks menu.

Feature Recipe Sunday

Herb Crusted Pork Loin



Saturday
Crab Cakes
Fresh Spinach Saute
Herb Roasted Finger Potatoes
Mixed Cabbage Slaw
Cheddar Biscuits
Individual Lemon Tart

Sunday
Feature Recipe
Herb Roasted Pork Loin
Roasted Sweet Potatoes and Squash
Whole Cranberry Relish
Green Salad
Yeast Dinner Rolls
Link:Yeast Dinner Rolls
Apple and Pear Delight

Monday
Home Canned End of Season Soup
Link: End of Season Soup
Corn Bread
Spice Cup Cakes

Tuesday
From Sunday Left Over
Pork Burritos
Mango Relish
 Baked Tortilla Chips
Spice Cup Cakes

Wednesday
Egg Plant Parmesan
Green Tossed Salad
Garlic Bread
Cheese Cake

Thursday
Baked Chicken Souffle
Pear and Blue Cheese Salad
Whole Wheat Herb Rolls
Left Over
Cheese Cake

Friday
Pan Seared Bass
Steamed Broccoli with Lemon Sauce
Wild Rice
Individual French Buns
Chocolate Chip Cookies with Blue Bell

Herb Crusted Pork Loin


Cover the Tenderloin with Herbs



 Roast The Tenderloin

Herb Roasted Pork Loin
Miz Helen's Kitchen
Ingredients
4 pound Pork Tenderloin
1/4 cup fresh rosemary chopped
1/4 cup fresh thyme chopped
1 tablespoon salt
1 tablespoon fresh ground pepper
3 garlic pods cut in strips
2 tablespoon extra virgin olive oil
Directions
  • Wash the tenderloin in cold water and pat dry. 
  • Making slits in the tenderloin insert the garlic strips into the meat. 
  • Rub the tenderloin with 1 tablespoon olive oil. 
  • In a small bowl mix all the rosemary, thyme, salt, and pepper in a small bowl. Mix well and rub all over the tenderloin. 
  • Sear the tenderloin in a hot skillet with 1 tablespoon olive oil. 
  • Place in open roasting rack and roast at 350 degrees for 15 to 20 minutes per pound. 
  • Meat should register 145 degrees . 
  • Remove from oven and allow to stand for 10 minutes before carving.
  • I like serving the Pork Loin with a hot fruit sauce.
Thanks for stopping by and having a break with me. Stay warm and take care...come back again real soon!
Peace and Joy
Miz Helen
This Post is Linked to:
Menu Plan Monday
Hunk Of Meat Monday
Fat Camp Friday
Friday Pot Luck
Foodie Friday















6 comments:

  1. Thank you for the Recipe. It looks delicious. Everrything on you blog is! I've become a follower of your Blog, so in Holland we will eat sometimes what you are writing...

    Thank you.
    Linda

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  2. The pork loin looks wonderful! Any leftover would be great in a sandwich. Love the herbs and garlic, I'm sure it must smell extremely delicious! Thank you for sharing this lovely recipe.

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  3. I am really impressed with your menus. They all sound really special. I am partial to pork and love the recipe you have shared with us. I hope you are having a great day. Blessings...Mary

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  4. Your yard looks fantastic!! I especially love your nativity. :) We have yard decorations on our to do list for today. Your menus are a little fancier than what's been going on around here. We've been doing lots of soups...Joe's been under the weather so he's been eating chicken noodle soup.

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  5. I've never tried a pork loin, but it's on the list of foods I want to master. I think this will be a great recipe to try!

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  6. I Love Pork Nana!!!!!
    -Reece and Tate

    ReplyDelete

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen