Hmmm . . . Saturday Dinner . . . Roast Pork Loin and Roasted Red Skins

Roasts simplify my life, like this one:

Roast Pork Loin with Garlic and Rosemary

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)
And Roasted Red Skins are even easier.

Wash and cube small red skin potatoes
In large zip lock bag, mix garlic and herb soup mix with 1 Tbs. EVOO.
Add potatoes to bag and shake well, coating potatoes with EVOO and soup mix.
Spray casserole dish with PAM.
Bake at 400 until potatoes are tender.  Time varies on size of cubes.
YUMMY!

5:51 AM | |

You can leave a response

 

0 comments:

Post a Comment

Subscribe to: Post Comments (Atom)