Monday: Going out on a date :)Tuesday: Bourbon Chicken
Wednesday: TJ's frozen package dinners
Thursday: Dinner out with a friend
Friday: Pork Loin
Menu Monday
This past week, we stuck to our menu pretty good. Hopefully this week we can do as well. I am not sure how I am going to cook the pork loin, so if you have any awesome suggestions they are welcome :)
Monday: Going out on a date :)
Tuesday: Bourbon Chicken
Wednesday: TJ's frozen package dinners
Thursday: Dinner out with a friend
Friday: Pork Loin
Monday: Going out on a date :)Tuesday: Bourbon Chicken
Wednesday: TJ's frozen package dinners
Thursday: Dinner out with a friend
Friday: Pork Loin
Subscribe to:
Post Comments (Atom)
1 comment:
Try this recipe for the pork roast, it's easy and delicious - it's been a hit on my local nest board as well!
French Roast Pork
The All New Good Housekeeping Cookbook
1 boneless pork loin roast, 2 pounds trimmed
1 tsp. salt
3/4 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/8 tps ground nutmeg
1/8 tsp. ground cloves
1/3 cup dry white wine
2/3 cup chicken broth -I used beef, it was all I had on hand.
1. preheat oven to 350. Pat pork dry with paper towels.
2. In a cup combine all seasonings and use to rub on pork.
3. Place roast on rack in small roasting pan. Roast until meat reaches internal temperature of 155 degrees - about 1 hour (this was about 75 minutes for us). Remove at 155 and let rest to 160 degrees.
4. When roast is done, tranfer to warm platter and let stand. Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling; boil for 2 minutes. Remove from heat and skim and sicard fat. Serve juices with the roast
Post a Comment