I'll be posting a full dinner menu this week. If everyone likes, I'll do

this when I have the recipes done up. Most of these are ones I've put
together myself, so I have no idea what the exact carb counts are. I've
tried to be good, though.

Northwest Autumn Dinner

Mon (Appetizer): Stuffed Mushrooms
Tue (Soup or Salad): Cabbage and Carrot Salad
Wed (Side Dish): Shallots in Red Wine Sauce
Thu (Entree): HERBED PORK LOIN ROAST
Fri (Dessert): Baked Apples

Now that hogs are no longer raised for lard, pork is surprisingly lean.
Most cuts of fresh pork can have less fat (and therefore less saturated
fat) than most cuts of beef.

HERBED PORK LOIN ROAST

1/3 cp fresh sage leaves, minced
3 Tbsp fresh rosemary leaves, minced
leaves from several sprigs of fresh thyme (discard the stems)
fresh ground pepper
1 boneless top loin pork roast, 1 1/2 to 2 lb

Preheat oven to 350 degrees.

Mix the sage, rosemary and thyme. (I use a small pair of clean scissors.
Cut up the sage leaves in to a small bowl, add the other herbs, then
mince them with the scissors in the bowl until everything is in small
pieces.) Add a few grinds of pepper and mix well.

Place the roast on a roasting rack (a broiler pan will work well.) Put
in a meat thermometer, if desired. Pat the herb mix on to the outside of
the roast, coating evenly. Put roast in to oven until internal
temperature reaches 165 degrees F, about 45 to 60 minutes. Remove from
oven and let cool for about 10 minutes before removing the thermometer
or cutting.

--
Gregory Gadow
techbear@serv.net
http://www.serv.net/~techbear

"If you make yourself a sheep, the wolves will eat you."
-- Benjamin Franklin

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