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Old 08-17-2014, 08:54 PM   #1
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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.

Katie's Herb-Crusted Pork Roast
(Serves 4)

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.

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Old 08-17-2014, 09:23 PM   #2
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Simple and the perfect size for two and a lunch. Thanks Katie!
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Old 08-17-2014, 09:26 PM   #3
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Simple and the perfect size for two and a lunch. Thanks Katie!
You're exactly correct on the portions. I'm finally learning how to cook for two after cooking for a crowd. Enjoy!
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Old 08-17-2014, 10:29 PM   #4
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Thanks Katie.

I'm really fond of Herbes de Provence. Did yours include lavender? I like both for different applications.
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Old 08-17-2014, 10:34 PM   #5
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Thanks Katie.

I'm really fond of Herbes de Provence. Did yours include lavender? I like both for different applications.
Yes, there's lavender in it. I buy mine at a local Mennonite market, which is very economical and always fresh.
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Old 08-17-2014, 10:58 PM   #6
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The kind with lavender is outstanding on roast chicken also. It's such an unexpected and delightful combination.
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Old 08-19-2014, 08:33 AM   #7
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Do you use a pork tenderloin?
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Old 08-19-2014, 09:38 AM   #8
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Do you use a pork tenderloin?

Yes, I used a tenderloin, but not one of the long sausage-shaped ones.
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Old 08-19-2014, 10:28 AM   #9
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Yes, I used a tenderloin, but not one of the long sausage-shaped ones.
Katie, I don't understand your comment.
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Old 08-19-2014, 10:39 AM   #10
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Katie, I don't understand your comment.
Andy, in our markets, pork loins are also sold (2 per package) and are very long sausage-shaped and each one is only about 1 1/2 inches in diameter. I have always used what I learned as a traditional loin roast. The diameter of the slices for the ones I buy are at least 3 inches or so. Is this a better description?
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Old 08-19-2014, 10:42 AM   #11
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Andy, in our markets, pork loins are also sold (2 per package) and are very long sausage-shaped and each one is only about 1 1/2 inches in diameter. I have always used what I learned as a traditional loin roast. The diameter of the slices for the ones I buy are at least 3 inches or so. Is this a better description?

Got it. The "two in a pack" are tenderloins while the 3" diameter ones are loins.
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Old 08-19-2014, 11:03 AM   #12
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Got it. The "two in a pack" are tenderloins while the 3" diameter ones are loins.
Gotcha! I'd never seen them until I moved here. I suppose they'd work just as well as long as the cooking time was adjusted. Probably wouldn't take very long at all to cook them.
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Old 08-19-2014, 11:07 AM   #13
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Gotcha! I'd never seen them until I moved here. I suppose they'd work just as well as long as the cooking time was adjusted. Probably wouldn't take very long at all to cook them.

We really like the tenderloins. Tender, flavorful and no waste.
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Old 08-19-2014, 11:09 AM   #14
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We really like the tenderloins. Tender, flavorful and no waste.
Go for it. We had the leftovers last night and the roast was just as juicy and tender as the night before.

At least, this time, I had the good sense to write the recipe down. I almost always trust that I'll remember and, of course...I don't.
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Old 08-19-2014, 11:32 AM   #15
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Go for it. We had the leftovers last night and the roast was just as juicy and tender as the night before.

At least, this time, I had the good sense to write the recipe down. I almost always trust that I'll remember and, of course...I don't.
I like your seasoning combination. I'll give it a try but have to get some pork in the house first. Nothing wrong with writing down your recipe so you can do it again.
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Old 08-19-2014, 12:46 PM   #16
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I have some tenderloins in the freezer that I'm going to coat with Dijon mustard and then pack on the Herbs de Provence. The mustard should help to hold the herbs to the meat.
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Old 08-19-2014, 12:57 PM   #17
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I have some tenderloins in the freezer that I'm going to coat with Dijon mustard and then pack on the Herbs de Provence. The mustard should help to hold the herbs to the meat.
I love mustard with pork. I'm not a big fan of herbes de Provence, though. I wonder how Penzey's Mural of Flavor seasoning would taste with mustard and pork? Hmmm...
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Old 08-19-2014, 01:05 PM   #18
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I love mustard with pork. I'm not a big fan of herbes de Provence, though. I wonder how Penzey's Mural of Flavor seasoning would taste with mustard and pork? Hmmm...
GG, have you ever tried the HdP without lavender? It's not easy to find unless you buy it in France, but you could always mix your own. Apparently the addition of lavender to the mix is an American idea.
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Old 08-19-2014, 01:25 PM   #19
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GG, have you ever tried the HdP without lavender? It's not easy to find unless you buy it in France, but you could always mix your own. Apparently the addition of lavender to the mix is an American idea.
No, I haven't. I looked at this recipe - Herbes de Provence, Recipe from Martha Stewart Living, July - and have most of these herbs in my garden. Marjoram seems like a weak oregano to me; I'm not sure I've ever tried savory. I'm going to the feed & seed store today, so I'll take a look and see if they have any. I have a couple of empty spaces in my herb garden Thanks.
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Old 08-19-2014, 01:30 PM   #20
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No, I haven't. I looked at this recipe - Herbes de Provence, Recipe from Martha Stewart Living, July - and have most of these herbs in my garden. Marjoram seems like a weak oregano to me; I'm not sure I've ever tried savory. I'm going to the feed & seed store today, so I'll take a look and see if they have any. I have a couple of empty spaces in my herb garden Thanks.
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
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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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