Have you considered planting herbs in pots? I plant most of my herbs in pots so I can bring them inside for winter.
Katie's Herb-Crusted Pork Roast - TNT
- Thread starter Katie H
- Start date
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If you have answers, please help by responding to the unanswered posts.
Kayelle
Chef Extraordinaire
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.
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.
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.
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.
Kayelle
Chef Extraordinaire
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.
