9-17 LEMON GARLIC PORK LOIN W NOODLES

OK…we’re doing things a little differently tonight. A pork loin has been sitting in my freezer since just before I started this pasta nonsense, and it has to be used, so here’s the plan: I’ll roast the pork along with veggies and tomatoes and serve along side a bed of egg noodles.



INGREDIENTS:

Egg noodles
Pork loin
New potatoes and sweet potatoes…cut into bite size pieces
Carrots
Onion
Garlic
Dry basil and oregano
Fresh tomatoes, quartered and peeled
Sundried tomato pesto
Olive oil
Butter

PROCESS:



The pork loin was rubbed with lemon juice and garlic and placed in a shallow baking dish. The veggies were cut and placed around the meat. Everything was drizzled with olive oils, salted, and placed in the oven set at 375 degrees and cooked for a little over 45 minutes.

The noodles were cooked and served with a pad of butter and just a bit of olive oil.

COMMENTS:

I decided to add the sundried tomato pesto about halfway through the roasting, hoping to create just a bit of “juice”. This was a fun way to present pork loin. The next time I might replace the fresh tomatoes with a can of dice tomatoes to get more moister in the dish.