I’ve been a bit off this week after being sick for a few days. Nothing sounds too appetizing to me right now, but I wanted to share the meal Jess and I made for October. It included:
- Herb Crusted Pork Tenderloin
- Fall Chopped Salad
- Acorn Squash Ravioli with Sage Butter Sauce
- Pumpkin Custard
We had a great time cooking together (as always) and I am looking forward to our next time in the kitchen.
Have a great weekend, everyone! I apologize for the short post- I am hoping to be back to myself next week 🙂
Herb Crusted Pork Tenderloin
Yield: 4 servings
- 1 (4-pound) boneless pork loin
- 1 tsp salt
- 2 tablespoons olive oil
- 4 fresh 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
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, rub 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.
Source: Paula Deen