Roast Pork Loin Prochetta-Style and Smahed Potatoes ***** (Teressa)

Where shall I begin? First for those of you that have the Cook this Not That these are on pages 264 and 294... for those of you who don't have this book... WHAT are you waiting for... go now and get it... I will wait..... ....... ....



Okay so lets get to the nitty gritty. Keneson and I made the "rub" for the meat. So it was super easy! Orange zest, Rosemary, and fennel seeds. It doesn't sound like much but what a PUNCH of flavor. This recipe called for the meat to be served over Great Northern beans. We did not eat it this way. After Keneson and I rubbed the meat down we let it sit for 4 hours before we cooked it. I think that made a huge difference. The picture in the book shows a brown sauce over the meat. I suggest that you use the juices from the pan





Now for the potatoes. It calls for Yukon gold potatoes. I am a russet potato eater most of the time. And our stores didn't carry the small ones like it called for either. So I used the gold ones and just cut them into quarters. After we boiled them and fried them like it said. We put cheese on it and stuck it in the oven while the meat rested. Mostly so it would melt the cheese....
The critic said this....
Tracy.- You seasoned this perfectly! It is so good that orange isn't over powerful at all.
Emma- I like the potatoes, but not the meat.
Corrina - Peeled the skin off the potatoes but wants to have this every night for the rest of her life. (a little dramatic I think)
Keneson- I did really good making this hun Tees?
Amanda- I really like the potatoes, and the meat was super juicy. It was good.
ME- I loved the flavor of the meat, wow it was really good. The potatoes I think I will put more cheese on them next time. It was SO good.... (I think I have said that about all of them so far.)
I will totally make this again.