Roasted Pork Loin and Potatoes with Mustard Dressing

Since I have started working again I am trying to prep meals ahead of time. This recipe is easy to pop into the oven when you get home from work and have it ready with in an hour and half.  My 3 year old liked the pork but was not a fan of the dressing.  My husband loved the dressing and asked for me to double the recipe next time.    

Ingredients

1 tsp garlic powder

1 tsp dried oregano

1 tsp ground coriander

1 tsp ground cumin

salt and pepper to taste

2 lbs boneless pork loin

2 lbs of small potatoes sliced  

6 slices of bacon 

6 tbs olive oil

1/4 tsp parsley

1/2 tsp onion powder

2 tbs whole grain mustard

1 1/2 tsp white vinegar

pinch sugar

Combine garlic, oregano, coriander, cumin salt and pepper and rub pork with spice mixture.  Wrap pork tightly with plastic wrap.  In a gallon ziplock bag place potatoes, bacon and 2 tbs of olive oil. Press out air and seal.  Place pork and potatoes in fridge for an hour or up to 24 hrs.  

Mustard Dressing

In a small container combine 4 tbs oil, parsley, onion powder, mustard, white vinegar and pinch of sugar.  Cover and refrigerate.  

Preheat oven to 325 and place rack 6 inches from the Broiler.    Line rimmed baking sheet with aluminum foil and burst with oil.  Place pork fat side up in the middle of the pan and surround with potatoes and bacon. 

Roast pork and potatoes until  pork registers 130 degrees.  40 to 60 minutes roaring sheet halfway.  Once pork reaches 130 degrees, turn on broiler and Broil until pork is spotty brown and reaches 140 degrees.  

Transfer pork to carving board and tent with foil and let set for 15 minutes before slicing.  Return potatoes back to oven for 5 minutes or until lightly browned.  

Whisk Dressing and drizzle over pork and potatoes.  

Ham and Bean Soup

Happy New Year!

For the holidays I bought my first Honey Baked Ham!  Needless to say we had some leftovers.  
I tried making a few soups with the leftover ham and this one tasted the best.


2 15 oz cans Navy Beans drained and rinsed
1 large onion chopped
2 cups celery stalk (about 4)
1 bay leaf
1 tbs dried thyme
1 cup cubed ham pieces
4 cups chicken broth (I use unsalted)
Salt and pepper to taste
1 tablespoon butter

In a large dutch oven heat butter over medium-heat until melted.  Add celery and onions until tender, stirring occasionally.  Add beans, chicken broth, bay leaf, thyme and ham and bring to a boil.  Reduce heat and simmer uncovered for about 20 minutes.