The simple pleasures of home shine brighter
when the spirit of God intertwines our hearts
with His gentle Joy.

Thursday, April 12, 2012

Herb Crusted Roasted Pork Loin!

As the hostess of our Dinner Group, one of the requirements is to choose the evenings menu. Once the menu is established, the hostess then calls the other members of the group delegating courses for each member to bring.

So~o~o . . .
                               here's What's On The Menu!


Herb Crusted Roasted Pork Loin
Butterflake Dinner Rolls
Iced Tea & Water

Coffee & Hot Tea

When the hostess makes the call for a vegetable, she doesn't always know what vegetable will make its way to the dinner table. For our dinner, our sweet member brought her delicious green bean casserole!

The same holds true when the call is made for a dessert. Our newest member brought a heavenly angel food cake topped with crushed pineapple and whipped cream icing! 

Perfectly light and refreshing to accompany our rich Dunkin'Decaf coffee and caffeine~free Rooibos Red Tea.

Since space in our petite dining area was already extended to include an extra guest, buffet ~style serving kept the tables clear for easy flowing conversation.

Herb Crusted Roasted Pork Loin

2 1/2 lbs fresh, lean Pork Loin
2 tablespoons Grill Mates Montreal Chicken Seasoning
1/2 teaspoon Paprika
1/4 ~ 1/2 teaspoon coarse ground Black Pepper
1/2 teaspoon  Sea Salt
1/4 teaspoon Curry Powder
1/2 teaspoon crushed, dried Parsley
1/4 teaspoon Garlic Powder

Place the above ingredients in a small mixing bowl
and stir together until no one seasoning is recognizable.

Rub the herbs and seasonings over the pork loin
until well coated!

In a large skillet, over medium ~ high heat;
add less than 1/4 cup extra ~virgin olive oil.

Add the pork loin and turn every minute;
until just browned all on all sides.

Place in a casserole dish with
3/4 ~ 1 cup Chicken Broth and cover with lid.

Bake @ 350 degrees for 2 1/4 to 2 1/2 hours.
Remove from oven; place on a cutting board
and cover with aluminum foil.
Allow the loin  to rest for 10 minutes before slicing.

Coffee, hot tea and dessert were served on the lower level living area for fellowship time!

Make new friends. . .keep the old,
                                          One is silver. . .the other gold.

Until next time. . .

On Crooked Creek is joining our dear hostess, Yvonne StonGable for On the Menu Monday! Be sure to visit and enjoy some new menu ideas with recipes for your families dining experience! YuM! 


Martha said...

Looks like a great dinner -- I'm having company tomorrow night and I'm making pork loin as well!

Yours does look really good -- may change my recipe!

Designs By Pinky said...

HI Pat! Your dinner menu sounds wonderful! We LOVE pork loin here and do many different versions. We also do the same thing with our dinner group. The hostess makes the main dish and sides and the other 3 make 2 appetizers and one makes dessert. I love being in a dinner group. Your table looked lovely too!!! XO, Pinky

Shelia said...

Morning, Pat! Oh, yummy! First of all, I make my pork tenderloin almost just like yours! It's scrumptious, isn't it? Those place cards your using are so pretty too and so is your handwriting!
Your home looks so lovely and I'm sure your dinner group had a marvelous time.
be a sweetie,
shelia ;)

Confessions of a Plate Addict said...

Sounds so yummy, Pat! Pork is my favorite meat! Looks like the group had a wonderful time! Happy week!...hugs...Debbie