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| Herb Crusted Pork Loin Ribeye Roast |
Some of you must be wondering if I have any kind of a plan for this blog lately, last week I was going to focus on taking pictures and the week before that I said I wasn't cooking for awhile and then here I am posting a couple of recipes. So first of all, I definitely need to keep working on my photography skills... I took every picture of this roast in the "landscape" mode of my camera...Ha! ...hardly the kind of thing a good food photographer would do. And about the only thing related to landscape in this photo is the landscape area I personally will cover if I eat everything I cook. Oh well, I can only laugh at myself and capture it as a lesson (exactly what my grandma the teacher would expect me to do...learn from my mistakes). Needless to say, I'll keep practicing and hopefully things will get better. It's true, I don't have much of a plan lately and am taking it one day at a time while the house is on the market, but this weekend I found some time to cook a few things.
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With the long Labor Day weekend, it figures not too many people are shopping for houses and so it seemed pretty safe to cook. So while I am not cooking from my Grandma's recipe boxes, I am using times like today to clean out the cupboards and freezer. Today's "freezer DIG", produced a Pork Loin Ribeye Roast. I pondered cooking it on the grill, in the crock pot, slicing it in to boneless chops, but ended up adapting a recipe I found on line and roasting it in the oven. I also had some potato buds that needed to be used as well, so despite the poor photography, things didn't turn out too bad. The Deviled Mashed Potatoes were a good accompaniment to the pork.
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.
I'd like to improve my photography skills too. I have a long way to go since I have no skill at all! For what it's worth, I think your pictures are good--in focus, clear, sharp.
ReplyDeleteThat's some meal considering you cleaned out your freezer!
I made this for my husband and myself last night and I couldn't begin to tell you how ridiculously moist and tender it came out. The flavor was perfect, and I didn't change a single thing from how your grandmother wrote it, which is a first for me because I usually end up adding or subtracting an ingredient or two. Thank you so much for sharing this, and you can bet I'll be passing this one on.
ReplyDeleteI see that you have not been here in a real long time, but just in case you do see this. I want you to know I made this pork rib eye roast last night and must say it was one of the best I've ever made. Plus it looked very pretty :) Thank you.
ReplyDeleteThis was the first decent pork ribeye recipe I pulled up. Will be making this tonight. I plan to add more salt to the rub. I like the tenderizing effect it has. I think I'll do a baked potato on the side. Thank you so much. Is this a recipe from your grandmothers recipe box? I have a four generation notebook that I inherited also. Granny Jo Melder
ReplyDeleteApparently your photo was good enough for a meat company to steal!
ReplyDeletehttp://catulloprimemeats.com/blogs/recipes/5149672-pork-ribeye-roast
Curious about how you connected my blog to a the picture. Sure is my picture on that website that sells meat. They must be desperate!
DeleteAs the husband of the house I am not famous for my cooking but it was a knockout with the family. I added a mix of honey, mustard and garlic and that gave it that sweet touch. The meat was as tender as it could be.
ReplyDeleteFor those metric people, I cooked in an electric oven for 250°C for 30 mind then at 220°C for another 45 mins along with carrots and potatoes.
Thanks Granny!
Why are you making potatoes from a box?
ReplyDeleteThey have a place in busy lives and for a few things, they are better than fresh. (Each potato has it's place). Potato buds make THE best Instant "Cuppa"Soup. I make it for my brother. When he comes to visit, he brings the jar and announces he's out. ldr
Deletei wonder the same.
DeleteThis was really delicious. Didn't have fresh herbs, so I used 1/2 the quantity dried. Came out great! Will definitely make again.
ReplyDeleteThe Deviled Mashed Potatoes recipe is from the Better Homes and Gardens cookbook, publ. 1968. I used this recipe more when we were first married in 1970, before microwaves made mashed potatoes faster. It was a yummy disguise for instant potatoes.
ReplyDeletegreat i followed your recipe and wow great
ReplyDelete