What's Cooking at Kush Kuntry!
We live such a blessed life which I thank God for everyday - there is my family, our health, the alpacas, my weaving... and I could go on and on. Instead, I choose to share with you some of the recipes I get asked for constantly - or asked to cook. While it may not seem appropriate or important to have recipes on this web site, for me there was little question or doubt. For those of you that know me personally, it should come as no surprise that you'll find a recipe here and there. I love to cook. Although it has made a huge impact on where my waistline use to be, there are some things I cook that are quite healthy...and others that are sinful. Oh well!
If you thought you might find a dyepot recipe - who knows, someday you might. Just don't be surprised or disappointed when you find a recipe for the best pork tenderloin you've ever had! Decisions, decisions...what to post, what to post!
Herbed Pork Roast1/4 C. packed brown sugar 1 T. dried thyme 1 tsp. each: garlic salt, pepper, dried rosemary and crushed sage 1 boneless pork loin roast (3-4 lbs.) 1/4 C. all-purpose flour Combine brown sugar, herbs and seasonings; rub over entire roast. Place roast, fat side up, on a rack in a roasting pan. Place in a 500 degree oven; immediately reduce heat to 325 degrees. Bake, uncovered, for 2 hours or until a meat thermometer reads 160 degrees. Remove roast from pan. Pour pan drippings into a large measuring cup; add water to equal 2 cups. Pour into a small saucepan; add flour. Cook and stir over medium heat until gravy comes to a boil; cook and stir 2 minutes more. Slice roast and serve with gravy. Yield: 6-8 servings. Feel free to double for a big crowd - it's a pleaser! |
My Lady at 17 yrs. (now in doggy heaven), Kaylen, Roxane and Boomer.