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Old 08-19-2014, 06:52 PM   #21
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Originally Posted by Kayelle View Post
Ahhhhh....to have an herb garden!
I just found this, and I'm going to order it. Penzey's doesn't have it without flowers.

http://www.amazon.com/Provence-Epice...H30FCGBZT0F3KY
Have you considered planting herbs in pots? I plant most of my herbs in pots so I can bring them inside for winter.
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Old 08-19-2014, 11:36 PM   #22
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Thanks for the inspiration Katie...

Tonight I trimmed and pounded out a salt and peppered a little pork tenderloin and smeared it "heavy handed" on both sides with Dijon mustard and a heavy crust of Herbs de Provence without lavender on both sides. Then I broiled it without turning on a cookie sheet for 15 minutes. I honestly think it's the best pork I've ever cooked, and just the right amount for the two of us.
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Old 08-19-2014, 11:47 PM   #23
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I've copied and pasted the recipe. It sounds simple, but yummy.

Kayelle, I love your changes. I just happen to have a pork tenderloin in the freezer that needed a good idea.

I betcha that would work well on the grill.
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Old 08-19-2014, 11:55 PM   #24
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Originally Posted by taxlady View Post
I've copied and pasted the recipe. It sounds simple, but yummy.

Kayelle, I love your changes. I just happen to have a pork tenderloin in the freezer that needed a good idea.

I betcha that would work well on the grill.
I'm not sure about the grill for my changes Taxi. Because it's so heavily coated with mustard and spice it kind of needs to be just undisturbed under the oven broiler. OMG.....it was SOOOO GOOOOD! The crust even stayed on with careful slicing.
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Katie's Herb-Crusted Pork Roast - TNT I've made this a number of times and it's always perfect and gobbled up. Tonight I served it with steamed and lightly buttered baby asparagus. Yum. [CENTER][B]Katie's Herb-Crusted Pork Roast [/B](Serves 4) [LEFT]1 (1 1/2-lb.) boneless pork loin roast 6 Tbsp. Herbes de Provence 2 tsp. garlic salt 1 tsp. freshly-ground black pepper Line a roasting pan/dish with nonstick aluminum foil or use a nonstick roaster. Place roast, fat side up, and sprinkle garlic salt and pepper evenly over top and slightly down sides. Pat on the Herbes de Provence to create a nice even blanket of the herbs. Bake, uncovered, in preheated 375F oven for about 1 hour or until a thermometer inserted in the thickest part registers about 150F. Remove from oven, allow to rest for about 10 minutes before serving. [/LEFT] [/CENTER] 3 stars 1 reviews
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