January 6, 2014
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First of all, I would like to wish everyone a Happy 2014! This is going to be my first post for the year and I hope you, my dear readers, are looking forward to more yummy recipes, more food and restaurant reviews and more yummy giveaways this year.

The past holiday season got me trying out new things. And by “new” I mean new menu and shopping online. I don’t normally buy stuff on the internet but I didn’t want to join the holiday rush at the department stores so I decided to shop at Zalora. I loved that I didn’t have to hop from one store to another because they have everything I needed — clothes, shoes, accessories and gadgets. The best thing is, I didn’t get tired and it gave me more time to focus on the holiday menu.

And speaking about the menu, one of the new recipes I tried for the Christmas dinner is Paula Deen’s Roasted Pork Loin with Herbs Crust instead of our usual feast of Morcon (stuffed beef with sauce), Embotido (pork meatloaf) and Paella. The husband, the kids and the rest of the family welcomed and LOVED this new (well, they are not actually new to roast pork, but this is the first time we had it on the Christmas table) dish. Okay, enough talking, I am sure you are already dying to see the recipe so here it is …

pork loin 1

pork loin 2

Roasted Pork Loin with Herbs Crust


  • 1 (4-pound) boneless pork loin, with fat left on
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
  • 1 teaspoon dried rosemary or 2 teaspoons minced fresh sage leaves


  1. Preheat oven to 475 degrees F.
  2. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
  3. Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
  4. Collect the drippings and drain. In a pan over low heat, melt a tablespoon of butter. Add a teaspoon of flour and stir. Once incorporated, pour the drippings. Stir until thick. Turn off heat and pour onto sliced pork loin.

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One response to “New Things I Tried Last Holiday Season”

  1. Easy Tan says:

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