|Herb Crusted Pork Loin Ribeye Roast|
Herb Crusted Pork Loin Ribeye Roast
1 2lb Pork Loin Ribeye Roast
1 tbs salt
2 tbs olive oil
2-3 cloves garlic, chopped
2 tbs thyme-chopped (I used fresh, didn't chop too much..just massaged to bring out the flavor)
2 tbs basil-chopped (I used fresh, probably more slightly more than 2 tbs)
2 tbs rosemary (only jarred herb I used)
Preheat oven to 475 degrees F. (My oven runs a little hot, so I stopped at 450 degrees). Place the Roast on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture on to the pork roast, covering all the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional 30 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reached 155 degrees F, remove the roast from the oven. Allow it to rest 20 minutes before carving. It continues to cook while it rests.
Deviled Mashed Potatoes
Some where out there is a real recipe for these, but I just make them as I go...no exact measure..make the potatoes per the directions on the box..(It's okay if they are even a little thicker than usual). In a separate bowl, mix a couple of tbs prepared mustard, with approx 1/2 c. sour cream, add a tsp of sugar and chives..microwave/heat to warm, add to potatoes and serve. I like mine with a good mustard flavor..adjust the ingredients to your liking.