So easy I should have had company
/
Tonight's dinner was such a treat. Not only was it delish, it was also easy! And easy is key when kids are finishing up school and studying for finals and working and just plain busy.
Easy is also good when you're having company, and this recipe is definitely company-worthy. I hope you'll try it.
I can't take the credit, though. I got this recipe from "Real Simple" magazine a couple of months ago, and I've already made it twice.
See how juicy and yummy and awesome it looks?
So, here we go.
Herb-Crusted Pork Roast with New Potatoes
1/4 Cup extra-virgin olive oil
3 garlic cloves, minced (1 Tablespoon)
2 Tablespoons finely chopped fresh rosemary
2 Tablespoons finely chopped fresh thyme
2 Tablespoons finely chopped fresh sage
1 bone-in pork roast (5-6 pounds), frenched, room temperature**
Coarse salt and freshly ground pepper
2 pounds small new potatoes, halved
1. Preheat oven to 425 degrees with rack in lowest third. Mix oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork generously with salt and pepper, then coat with half the herb mixture. Place pork, bones facing up, in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 375 degrees, and roast, rotating pan halfway through for 30 minutes.
2. Meanwhile, toss potatoes with remaining herb mixture. Season with salt and pepper.
Add potatoes to pan, cut sides down.
Roast until pork is browned and registers 140 degrees on a meat thermometer, about 30minutes more.
3. Transfer pork to a cutting board, and let stand for 15 minutes. Cut between ribs to desired portion size. Serve immediately with potatoes.
**Note: I used a boneless pork roast, and it worked just fine.
This recipe is truly so easy--all I did was throw it in the oven and head off to do other things (like take my girls out for ice cream!). Unfortunately, I had so little to do while I was making dinner that I sat down and read a few blogs while Iburned cooked the beans.
We had corn instead.
Easy is also good when you're having company, and this recipe is definitely company-worthy. I hope you'll try it.
I can't take the credit, though. I got this recipe from "Real Simple" magazine a couple of months ago, and I've already made it twice.
See how juicy and yummy and awesome it looks?
So, here we go.
Herb-Crusted Pork Roast with New Potatoes
1/4 Cup extra-virgin olive oil
3 garlic cloves, minced (1 Tablespoon)
2 Tablespoons finely chopped fresh rosemary
2 Tablespoons finely chopped fresh thyme
2 Tablespoons finely chopped fresh sage
1 bone-in pork roast (5-6 pounds), frenched, room temperature**
Coarse salt and freshly ground pepper
2 pounds small new potatoes, halved
1. Preheat oven to 425 degrees with rack in lowest third. Mix oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork generously with salt and pepper, then coat with half the herb mixture. Place pork, bones facing up, in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 375 degrees, and roast, rotating pan halfway through for 30 minutes.
2. Meanwhile, toss potatoes with remaining herb mixture. Season with salt and pepper.
Add potatoes to pan, cut sides down.
Roast until pork is browned and registers 140 degrees on a meat thermometer, about 30minutes more.
3. Transfer pork to a cutting board, and let stand for 15 minutes. Cut between ribs to desired portion size. Serve immediately with potatoes.
**Note: I used a boneless pork roast, and it worked just fine.
This recipe is truly so easy--all I did was throw it in the oven and head off to do other things (like take my girls out for ice cream!). Unfortunately, I had so little to do while I was making dinner that I sat down and read a few blogs while I
We had corn instead.
