Monday, January 31, 2022


We have made a couple of old favorites this week, Chicken and Dumplings and Cheesy Cheddar Chowder.  If you click on their names, I have provided a link to each recipe.  There were leftovers and we ate each dish for two or three days.  Therefore, I didn't make a new recipe for today, but found an old menu to share from my old blog.  

Oven-Roasted Pork Loin with Herbs

I found this recipe at "Best Recipe Box" in October 2013. Unfortunately, when I did a search for the link I used originally, there wasn’t one.  I found the blog but not the recipe.  There were other pork recipes available but not this one, unless I missed it somehow.

Oven Roast Pork Loin Roast with Herbs - serves 4 to 6

Times may vary depending on your oven temperatures. A meat thermometer put in the thickest part of the meat should reach 145 degrees F.  Your roast should be done but the suggestion was not to go past 145 as the roast will start to get rather dry.

2 pounds pork loin roast
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon yellow mustard
2 tablespoons Worcestershire sauce
6 tablespoons unsalted butter
1 tablespoon dried herb mix (basil, oregano and/or thyme)
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

3 medium to large potatoes, peeled, cut into large pieces

Preheat oven to 350 degrees.

(Add potatoes to a saucepan, lightly salt and bring water to a boil.  Par-boil for at least 10 minutes.  Drain and surround the pork roast with the potatoes.  Add them the last hour of cooking and turn half-way.  Baste with the pan juices at the same time as you baste the meat. They had a lovely flavor.)

Rinse and pat dry pork loin and then season with salt and pepper.

Heat a large oven-safe skillet on medium-high heat.

Add oil and heat for about 1 minute.

Sear the pork loin on all sides until a crust forms, about 1 minute per side.

Remove pork loin from the pan and set aside.

In the same hot pan add the butter, garlic, Worcestershire sauce and mustard.

Stir and cook the sauce until the butter is completely melted, then remove from heat.

Coat the pork loin with your mixture of dried herbs by patting all over the pork roast.  

Place the pork back into the skillet (along with the potatoes) and spoon sauce over the pork loin and the potatoes.

Cover with foil and transfer to the oven for 30 minutes.  

Remove the foil, spoon some more sauce over pork and potatoes, turning the potatoes at the same time so that they are well coated.  Cook for about another 30 minutes, or until the internal temperature of pork reaches 145 degrees.

Remove from the oven and cover with foil to keep warm.  Let rest for about 15 minutes.

Slice thin and serve hot.

We enjoyed this very much and there were leftovers.  The next night we had it again.  There were a few potatoes left over also but we sauteed them in the morning and had them as part of our breakfast.  To replace them for our evening meal I made cauliflower cheese, which I served with the peas, also left over, and the pork roast. 

To me, Cauliflower Cheese is very much a nostalgia food from childhood. I have my own recipe but am always looking to trying something new. I found the recipe at Smitten Kitchen.  Fortunately the link still works and you can see the original recipe here.  It was very close to my Mother's recipe and my dear other half enjoyed it very much also.

Cauliflower Cheese - makes 4 side dishes

1 medium head (about 2 to 2-1/4 pounds) cauliflower
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 teaspoons mustard powder
Salt to taste
Freshly ground pepper
2 cups milk (I used low-fat and this dish still tasted very creamy)
1-1/4 cup, plus 2 tablespoons extra sharp, grated cheddar cheese
Parsley for garnish, chopped

Heat the oven to 400 degrees F.

Trim the cauliflower and remove the core. Cut into 1 to 2 inch florets.

Steam in a saucepan for about ten minutes, or par-boil six to seven minutes until firm but tender.

Drain thoroughly to get rid of as much moister off the cauliflower as possible. Put it into the casserole that you are using to put in the oven and set aside. The casserole should be a 2-quart oven-proof baking dish.

Meanwhile in a medium saucepan melt the butter over medium-high heat.

Add the flour and whisk to combine; cook for 1 minute while stirring. You want to get rid of that uncooked flour taste.

Add mustard powder and a pinch of black pepper, stir to combine.

Drizzle milk in a little at a time, whisking gently to get rid of any lumps. Keep adding a little at a time and repeat whisking until all the milk is in the pan and the sauce is smooth.  

Season with salt and bring mixture to the point where you can see a bubble or two on the surface, but don't bring to a rolling boil.  Keep stirring so as not to burn the bottom of the sauce.  If it seems to be sticking at the bottom of the pan, turn it down a little and keep stirring. The mixture should be thickening by now.

Stir in 1-1/4 cups of cheese, a handful at a time. Wait for the cheese to melt before you add the next handful.  It won't take long.

Taste carefully and adjust seasonings if necessary.

Spoon the sauce over the cauliflower and sprinkle with the remaining 2 tablespoons cheese.

Bake for about 30 minutes or until there is a nice golden brown on top of your Cauliflower Cheese.  I sometimes turn the broiler on for the last couple of minutes, but watch it very carefully so that it doesn't burn.

What did we think of this menu?  Delicious!  Both the Pork roast and the Cauliflower Cheese recipes will be used again.  My thanks to Best Recipe Box and to Smitten Kitten for two great dishes.  

I used sage and thyme for my herb mix for the roast.

I also line the roasting pan with heavy foil.  This makes clean up a snap.

The second night was just as delicious as the first.

The Cauliflower Cheese and the peas were a perfect accompaniment to the roast and we didn't miss the potatoes.

We have yet more leftovers, enough pork for sandwiches for lunch and the Cauliflower Cheese will make a nice light supper.

Thanks for looking, enjoy your day and...


  1. Wish I lived close by and I would gatecrash your dinners. I haven't had cauliflower cheese for ages must do it soon.

    1. You would be welcome any time Diane :) Enjoy that cauliflower cheese :)

  2. Replies
    1. Muito obrigado! Um abraço e continuação de boa semana :)

  3. Everything looks scrumptious...but if I had to, I'd opt for the chicken & dumplings!!!

    1. Thanks Anni and yes, hard to beat chicken and dumplings :)

  4. Hello Denise,
    Both the pork roast and the cheesy cauliflower look and sound delicious. Thanks for sharing. Have a great day and a happy new week!!

    1. Thanks Eileen and you are very welcome :) You have a great day and continued good week also.

  5. Your pork roast looks delicious, Denise. I haven't made one for a while so this must be added to my grocery list. The cheesy cauliflower is right up my alley. Thank you for sharing your recipe. It's great when there are leftovers for other meals!

    1. Thanks Martha Ellen, happy you enjoyed, and you are very welcome :) Leftovers are wonderful, and they only seem to taste better.

  6. You mentioned your Mom made a cauliflower cheese dish similar to yours. She was a good cook. You know I am retired for a few years but I still miss my Mom's cooking. When I have something similar to one of her dishes, I feel comfort if you know what I mean. Have a great week!

    1. Hi Carol, she was and thank you :) Yes, I very much know what you mean. Those meals our Moms used to cook most definitely are a comfort and sounds like your Mom was a good cook also. Happy week to you too :)

  7. Everything looks delicious. I've never heard of cheese cauliflower before but that sounds like something I would really like

    1. I hope you give it a try sometime Ann :), it is one of our favorites even though it's been a while.

  8. the cheesy cauliflower sound devine and i do love pork loin. I make mine this way but with out the herbs. neither of us like herbs. i also make it in a crock pot the same way

    1. All sounds good too Sandra :) Sometimes I make it without the herbs. Crock pots are definitely great and must get mine out soon.

  9. Replies
    1. Happy you think so, and you are very welcome Christine :)

  10. I really like that cauliflower recipe! It doesn't sound too hard to make.

  11. the pork roast looks so good, i do not cook pork often enough!! perhaps a good idea to par-boil the potatoes, they probably soak up the juices and seasonings better!!

  12. Well...isn't this timely since I pulled a pork loin out for dinner! Thank you!

    1. That's great Ellen and you are very welcome :)

  13. We have pretty much abandoned red meat in our diet, but once in a while we'll use a pork loin. I will definitely give this recipe a try next time I do it.

    1. Hi David, we have cut down on that too. Hope you enjoy it :)

  14. This certainly looks a delicious meal Denise ...

    Enjoy this last day of January and my good wishes for the new month of February.

    All the best Jan

  15. This sounds just simply delicious.

  16. I do love leftovers. We had a huge turkey leg on Friday and we have been having it in different ways ever since. Think it will be finished tomorrow. Keep well Diane

    1. That sounds lovely Diane, and you keep well also :)


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