"Slap Yo Mama Good" Pork Loin

Pork Loin. The most versatile pork meats. You can smoke it, grill it, bake it, fry it. However you want to cook it you can. I like to bake it at low temperatures for a good amount of time to allow all the flavors to seep into the meat and fill each bite with wonders! Well, I guess more like garlic and Italian herbs. Yep, you guessed it! The "Holy Trinity" gets used again in this recipe, which, I mean really, why wouldn't you?

To start off set your oven to preheat to 350. While its heating up grab your loin, the pork loin that is, and season it up. [NoProTip: Season the side of the loin that doesn't have the wall of fat on it, the flavors will absorb more easily!] First drizzle some EVOO over the top, then I like to put the "Holy Trinity" [basil, oregano, thyme] and a little garlic salt on it. I use about a tablespoon of each. After you have seasoned it up, let your loin have a spa day! Give it a good massage, making sure those seasonings really get in to the meat, try working out all those tension knots the butchers put in there when they cut off the slab of meat! After it has been relaxed by a nice massage, its time to rest in the sauna, a.k.a. the oven. The pork really needs to relax so it's going to sit in there for at least an hour, maybe even an hour and a half. The best way to check if the pork is cooked is to simply cut all the way through the middle and take a peak. [Don't worry about the look of the pork because you are going to be slicing it when its done] If you feel the pork isn't quite done, still a little slimy pink in the middle, cook longer at ten minute intervals until the internal temperature is 145 degrees.

While the pork is resting in the sauna, you can prepare your sides! The pork is a great source of protein so you'll want to round off the meal with a yummy, yet semi healthy, starch and a vegetable. I like broccoli and sweet potato fries! I have to admit, Ore Ida has the best sweet potato fries I've had outside of a restaurant! All they need is a dash of salt over the top and they are perfect! The bag says to cook them at 400 for about 20 minutes, but that temp would cook the outside of your pork too fast and dry it out, so we don't want to cook them at that temp. Leave the oven at 350 but cook the fries for 30 minutes. This way all your parts of the dish will be perfectly cooked and done at relatively the same time.

For the broccoli, all you have to do is boil some water. If you are using fresh broccoli, good for you! That means you have bought it recently and planned out your meals and now exactly what your going to cook and when you're going to cook it! However, if you live in the real world with an ever changing life schedule that is pretty unpredictable, frozen broccoli works just as good! Once the water is boiling, place the broccoli in the water for five to ten minutes or until the outside of the broccoli begins to feel tender to a forks prodding. Drain the water and place off to the side until the rest of the items are done. Don't cook the broccoli too early though, you don't want it to turn cold.

Once the pork is done, place it onto a cutting bored and slice it into thin slices. Two pieces is usually a good portion size, unless you can slice it deli thin. Add a serving of the sweet potato fries and broccoli and serve!

This meal is perfect for a Sunday dinner where you have time to let the meat cook for a while and absorb all the wonderful flavors! Pair this with a crisp Chardonnay and you will be very pleased!

What you need

Pork Loin

Garlic Salt

Herb "Holy Trinity"

EVOO

Sweet Potato Fries [Ore Ida Steak are the best!]

Broccoli