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