Thursday, January 15, 2009

Roasted Pork Loin

The Mission: Dinner

It's that time again. Dinner time. I've been doing really well with having a weekly menu so I know what the plan is. You can't imagine how awesome it is to not have any stress where dinner is involved. So tonight's menu is Roasted Pork Loin, Mashed Potatoes (covered in cheddar cheese) and Steamed Broccoli and Cauliflower. Sounds good, right? I hope so!

The Ingredients:
  • a pork loin (as big or small as you want it)
  • rubbed sage (amount depends on pork loin size)
  • mashed potatoes
  • grated cheddar cheese
  • frozen broccoli/cauliflower

The Instructions:

Place a thawed pork loin in a baking dish fat side up. Sprinkle with rubbed sage - I used about 3 tsps. tonight for a 2.5 lb piece of pork. Rub the sage into the top of the pork loin. Place uncovered in a preheated 325*F oven for 1 to 1.5 hours. Using a meat thermometer, check the pork loin for doneness. When the internal temperature is 155*F, the pork loin is ready. You want it to be nice and golden on the top, too. Let sit for 10 minutes before carving. Remove to a cutting board and slice into 1/2 to 3/4" slices or whatever you prefer. Serve with mashed potatoes and veggies (or whatever sides you desire).

The Result: Very good. I love to serve this meal often - and it's nice because pork loin often goes on sale at the grocery store. The Husband and I will usually pick up 2 or 3 when they're 50% off at our local market. I'll then cut them each in half (they're usually 6 lbs or so) and wrap them up in freezer paper to freeze for later use. Roasted Pork Loin is tasty. The key is to not overcook it. As long as you heat it to the proper temperature, you don't need to worry about bacteria. I've noticed that a lot of people tend to overcook their pork and it's dry and not as flavorful. By cooking just until the proper temp, you'll have a moist, juicy, and flavorful loin that's perfectly safe to eat. Unless of course you're allergic to pork. Sorry Friend Mark!

The Reviews: The Husband is very happy with this meal.... which is nice, since I love it, too. He can't believe that the only thing I do to this pork is just rub some sage on top! It sounds ridiculously easy, right? haha - I keep tellin him that the trick is in the temperature. Just don't overcook it and it'll turn out fine. My parents, my sister, and most of my friends love this as well. I've never had any complaints.

1 comment:

Mrs. Potts said...

That looks wonderful! I'll have to try that one night when I'm back home.