Thursday, September 22, 2011

Day 177, Seasoned Pork Loin

I first want to apologize for not being able to update my blog for the last year. We've been trying to figure out an illness with one of our children. Now that we've figured it out I have more time and energy to finish my blog.

Since it has been a while, I'll try to give you this recipe the best of my reccolection. This pork loin was bought already seasoned so it was easy to just throw together.

Peppercorn Pork Loin with Fingerling Potatoes

1 seasoned pork loin, about 1 1/2 lbs.
lettuce, 1 bag or 1 head, chopped

2 pounds fingerling potatoes

McCormick Perfect Pinch Parmesan Herb seasoning

Heat oven to 375 degrees F. Place washed potatoes on a cooking sheet and cook in preheated oven for 1 hour or until soft in center.

Place pork loin on foil lined cooking pan and cook for 30-40 minutes, until 160 degrees in center.

Let the pork rest for about 10 minutes before cutting. Cut into 1 inch slices and serve over lettuce. Place potatoes on plate and sprinkle seasoning over them.

Serves 4

With the potatoes it can take up to an hour and 15 minutes to cook because like many people, I don't have one of those fancy ovens that do 2 different heats at once, so I had to compromise on the temperature. Normally the pork loin would be cooked at 350 and the potatoes at 425 for 45 minutes so with the heat compromise it takes longer for the potatoes ans a little less time for the pork.

I liked the flavor of the pork loin, but the kids weren't fans. The seasoning on the potatoes was ok, but it's not one of my favorites. I'd rather use fresh parmesean that I just shredded instead of something that has been sitting on the shelf for a while. The lettuce I used was arugula, which was hard to find, but now I can find it all the time in the organic section of my local Cub Foods store. If you can't find or don't like arugula, use any dark green lettuce or even spinach.

When looking for flavor, an already seasoned meat is easy to use, but it tends to have a lot of salt to help it keep. It can be easy to have marinades on your meat, just pour over the meat in a glass dish or a plastic bag in the bottom of your fridge overnight. If you have the ability to prepere things while putting them away from the store, put the marinade over them before you freeze them and you'll have a ready to make meal without any effort.

Flavor Rating: Good, not one of my favorites, but good in a pinch.

Ease of Preperation: Easy, just throw in the oven and heat, no prep needed.