I think one of those Brady kids said something about pork chops and applesauce tasting good (and maybe he was even imitating someone?) and I'd have to agree. I used the same herb rub from Saturday night's chicken supper to make tonight's pork roast (I got a get-out-of-cooking-free pass via an invitation to the in-law's house on Sunday night for chicken chili.)
Cast-Iron Herb Roast Pork
1 pork roast (mine was 1 3/4 pound)
Olive oil
2 garlic cloves, minced
1 tsp dried basil, crushed
1/2 tsp. salt
1/2 tsp. ground sage
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
Preheat your oven to 375. If you think ahead (as I did not), you could put your cast-iron skillet into the oven to preheat as well. It didn't make a difference, so feel free to not think ahead as well.
Mix minced garlic and all your spices in a small bowl. Drizzle olive oil over one side of your pork roast and rub to coat. Rub half of the garlic-spice mix on that side and flip. Repeat with other side.
Insert meat thermometer. Set to desired temperature (I'm not fancy enough to eat my pork medium well. I like it well done, and that, my friends, is 170 F.) and put meat into cast-iron skillet. Cook until done, flipping once about halfway through so both sides get brown and delicious.
We ate the leftover garlic mashed potatoes from Saturday supper, carrots (nothing fancy...just from a can...I was looking for easy tonight as Andrew was working a side job and I wanted this meal to come together by the time he was up over the stairs), and hot homemade applesauce.
The herbs were fantastic on the pork. The applesauce goes without saying. We have pork leftover, which is good, cause Andrew may be on his own for supper tomorrow.
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