Rosemary Roast Pork Loin, Smashed Yukon Gold Potatoes, Garden Vegetables

Every once in a while I get a great craving for a simple, lean, oven roasted pork loin and while walking through the market the other day I saw these fabulous pork loins  from Thompson Farms and decided to take one home for dinner. Thompson Ranch is located in Dixie, Ga. and provides fresh, naturally grown, environmentally  friendly, pasture-raised pork with no hormones or antibiotics. As I was waking around the market I kept asking myself:  how should I cook the pork loin  and how would I  take a picture for a upcoming blog post? For pork — and meat in general — it is very hard to capture the real goodness in the meat on film.

Early in the day I picked some green beans I’ve been growing in my garden and  decided to buy some peppers and red onions for a nice little vegetable dish to go with the pork.  I haven’t made smashed potatoes in a  while so I picked out some perfect, buttery Yukon Gold potatoes.

Rosemary and Garlic Roasted Pork Loin

1-1/2 pound boneless pork loin

3 cloves garlic, chopped

1/4 cup olive oil

2 tablespoons chopped rosemary

Salt

freshly ground black pepper


With a sharp knife butterfly the pork loin to open the center. Brush with half of the olive oil. Sprinkle with half the rosemary and chopped garlic. Season with salt and freshly ground pepper.

Roll the pork loin up and tie it with some butchers twine. Season the outside with the remaining oil, rosemary and garlic. Season the outside with salt and pepper.


Roast the pork loin in a preheated 450 degree oven for 10 minutes to brown the outside. Turn the oven down to 275 degrees and cook until internal temperature reaches 145 degrees, about 1 hour. remove the roast from the oven and let rest.

Smashed Yukon Gold Potatoes

2 pounds Yukon Gold potatoes, washed and quartered

1/2 pound of butter, unsalted

1 cup chopped green onions

1/2 cup milk

salt and freshly ground black pepper

Place the quartered potatoes in a large saucepot and cover with cold water. Bring them to a boil and simmer until tender but not falling apart.

Drain the potatoes in a colander and transfer them to a heavy mixing bowl. Season with salt and pepper, sprinkle the green onions and butter and mix gently with a spoon.  While mixing the potatoes leave them in large chucks, just toss lightly. Hold warm.

Simple Garden Vegetables

1 pound fresh green beans, tipped

1 large red onion, peeled and sliced

1 red bell pepper, cleaned and sliced

3 tablespoons butter, unsalted

1 teaspoon of salt

Salt and freshly ground pepper

Bring 4 quarts of  water to a rolling boil. Add the salt and the green beans and simmer until tender, about 3-4 minutes. Strain the green beans in a colander and run cold water over them with some ice to stop the cooking process.

Place the butter in a large saute pan over medium heat.  Add the peppers and onion and saute until hot 4-5 minutes. Add the cooked  green beans and saute until beans are hot.

4 Responses to “ “Rosemary Roast Pork Loin, Smashed Yukon Gold Potatoes, Garden Vegetables”

  1. Ryan Mullins says:

    Chef,

    That looks awesome. Nancy and I might have to try our hand at that in the next few weeks.

    Keep up the good work!

  2. Really love this Chef! Great dinner idea!

  3. Marie says:

    What a beautiful meal!

  4. Michou says:

    Great beans!! Let the onions and peppers go for a little longer before I added the beans, almost caramelizing them… Wow!! So good! Thanks for the idea!

Leave a Reply