When 2nd Man asked what I wanted for New Years dinner, I knew exactly because this is one of my favorite dinners...
Here it is!
And now, how he got there...
He bought this a couple of months back, we had a post about it HERE. It's one of his favorite seasoning blends and includes edible lavender flowers.
Mix a TBSP or so with some olive oil...
Mix a TBSP or so with some olive oil...
Spoon/pour it along a pork loin roast...
...and then rub it all over the roast to make sure it's well coated. Put it on a baking sheet and pop into the oven at 350 degrees...
Meanwhile, wash and wrap some sweet potatoes in foil (leave wet, it creates steam to help cook them)...
Pop them into the same oven at 350 degrees for 45 minutes to an hour depending on size of the sweet potatoes.
Remove them from foil, cut them open (the skin kind of just falls off) and then scoop cooked sweet potatoes into a bowl. Add some butter, garlic powder, salt, pepper (all to taste, for example, if you don't like garlic, leave it out) and about 1/4 cup of milk. Sweet potatoes don't absorb liquid like regular potatoes do so you have to just add it until you like the consistency.
Mash it all up together just like you would regular potatoes.
This is simple, a bag of frozen peas, a quarter stick of butter and some salt. Heat until butter is melted and continue cooking until peas have thawed and heated up. Serve using a slotted spoon.
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| Herbs of Provence Pork Roast |
Pull the roast out of the oven when it reaches about 155 degrees (doesn't it look yummy!?) and then tent it with some foil.
This will allow the temperature to continue to rise a bit...
Let it sit, tented, until it reaches about 160/163 degrees.
This went a little over but that's OK it was out of the oven and resting so the juices stayed in and it remained moist.
All that's left is to slice it up and serve...
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| Pork roast with peas and mashed sweet potatoes |
Herbs of Provence pork roast, butter peas and mashed garlic sweet potatoes. That's what we call three kinds of yummy!
Enjoy!
Enjoy!
All looks delicious.
ReplyDeleteWe just had pulled pork sandwiches / sliders on New Years here.
Oh pulled pork is SO good and even better as a sandwich (or slider). Mmmm!
DeleteI would come thru this screen and eat that ha!
ReplyDeleteWell come on! There's plenty!! :-)
Deletewhat a nice new years meal!
ReplyDeleteIt was very good!!! Thanks!!
DeleteYumlicious!
ReplyDeleteAmen, ha!!!
DeleteThat looks delicious. My daughter refuses to try this. My neighbor showed me how to bake sweet potatoes in a way that I deem superior to my old way of baking sweet potatoes. Of course, maybe I am wrong.
ReplyDeleteHer method I adopted: wash sweet potatoes, rub them down with bacon fat or liquid oil but not olive oil. pierce with fork, bake in oven. That's it--simple.
She had bacon fat on the stove all the time in a skillet, but I don't. I just pour out a T or so in a saucer and use both hands to coat the sweet potatoes. I never season sweet potatoes because I have a variety that I like plain. They are never dried out.
practical parsimony
I like, no, edit, LOVE the idea of bacon fat. I will pass that along to 2nd Man. That must be a great combination. Thank!!
DeleteThat looks great!!
ReplyDeleteThanks, it's very good!!
DeleteAlso I like mashed sweet potatoes too, but I have never had it with garlic salt. Interesting.
ReplyDeleteGarlic powder, make sure, garlic salt might be a bit strong. It really adds a great layer of flavor to the sweet potatoes.
DeleteWhat a sweet meal from 2nd man. It looks yummy.will have to replicate soon. Thanks for sharing!
ReplyDeleteThank you for stopping by to comment! We hope you'll try it and of course hope you like it!
DeleteGood idea! We haven't had pork for a while.
ReplyDeleteYou can have any sides you want but yes, you must try the pork loin with the herbs, SO good. ;-)
DeleteI did my pork loin in the slow cooker, using a low sodium teriyake marinade. cooked for 6 hours and it falls apart!
ReplyDeletePork loin in a slow cooker is SO good. It's just like you said, literally falling apart. Yummy!
DeleteMMM, that looks sooo good! The colors are beautiful. The herb-y crust on the pork looks wonderful. What a delicious meal to welcome the New Year!
ReplyDeleteYou know, I've always kind of liked the way the plate looked too, it's a nice combination. And we eat with our eyes first! Thank you!!!
Deleteohhhh, yummo. all of this is destined for my cooking this weekend - and i just picked up some HdP at Penzey's last week. thanks for sending. --suz in ohio
ReplyDeleteHey there!! Oh how we LOVE Penzey's. There is only one in all of Houston but they know us well in there, ha. Now of course we haven't used their HdP, at one time (a few years ago) they didn't have the lavender flowers in the blend but that may have changed. 2nd Man started getting this brand at Williams Sonoma and just uses it all the time. It might be time to recheck the Penzey's blend when we go back. Thank you!! And hope you enjoy!!
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