Monday, February 14, 2011

Fun With Herbs - Rosemary

I've been cooking with more herbs and trying out new flavors lately.  Tonight's dinner was complimented by Rosemary.  The kids and I liked these recipes - the hubby wasn't so sure . . . we may have to ease him into these new flavors.

Rosemary Pork and Roasted Potatoes

3 lb pork loin roast
8 sprigs of fresh Rosemary
2 cloves garlic (pressed)
2 Tbsp olive oil
Seasoned salt
Pepper to taste

Using two silicone bands, secure three sprigs of Rosemary to the top and bottom side of the roast.
Slice two sprigs of Rosemary, removing stems.  Place in small prep bowl with garlic, olive oil, seasoned salt and pepper.  Stir well and brush mixture over all sides of the roast.

Place on a broiler pan and broil on a lower rack for about 35 -40 minutes.  Turn over and change oven to bake at 450 degrees.  You'll place the Roasted Potatoes in the oven when you turn your roast.  See that recipe below.

6 russet potatoes (washed well, but not peeled)
2 sprigs of fresh Rosemary
1 clove garlic (pressed)
2 Tbsp olive oil
Salt and pepper to taste
6 slices of bacon (cut in half)

Chop two sprigs of Rosemary, removing stems.  Place in a small prep bowl with olive oil, garlic, salt and pepper.

Slice potatoes into quarters.  Place in a pot of boiling water and boil for about 5 minutes.  Drain well and pour into a large mixing bowl..  Pour Rosemary mixture over the potatoes and stir to coat.  Pour into a baking dish and top with half slices of bacon.  Place in oven when pork roast is turned.  Allow to roast at 450 for about 30 - 35 minutes.

Remove roast and potatoes from oven.  Allow to rest for 5 minutes before slicing roast to serve.

Serve with your favorite steamed green veggie.  This recipe will serve 6.

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