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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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Originally Posted by PrincessFiona60 View Post
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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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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