Pork Loin Roast with Potatoes

I served this up for Sunday dinner and David looooooved it. He requested it go on the blog- so on it goes. (He was saying things like "best roast you've ever made" - but it was fast Sunday and we all know how good food tastes at dinner on Fast Sunday.) I think the biggest difference was making my own onion soup mix. I was just out of soup mixes, so I searched for a homemade one but it was really good. Unless you're in a huge hurry - it's totally worth it.




Pork Loin Roast with Potatoes
Source: Taste of Home
Onion Soup Mix Source: AllRecipes

Ingredients:
1 envelope onion soup mix OR

{1/4 cup dried onion flakes
{2 tablespoons low-sodium beef bouillon granules
{1/4 teaspoon onion powder
{1/4 teaspoon parsley flakes
{1/8 teaspoon celery seed
{1/8 teaspoon paprika
{1/8 teaspoon ground black pepper

2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half (I used regular potatoes)
1-1/2 cups sliced onions


Directions:
In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes.Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning
mixture.
Bake, uncovered, at 325° for 2-1/2 to 3 hours (or 300 for 3-4 hours) or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast.

Let stand 10 minutes before slicing. Yield: 8-10 servings.
Thicken juices for gravy if desired. (Add juices and about 1 cup of cold water and 1 tbs cornstarch to a small pan, heat until boiling.)

Crock Pot Chicken and Rice

I needed a REALLY fast - absolutely no prep time - meal for dinner the other night and luckily stumbled across this beauty. Just mix the ingredients and throw them in the crock pot. No browning the chicken or cutting up any veggies. Just what the doctor ordered! (Recipe from here.)



Ingredients:
6 tablespoons butter
6 boneless skinless chicken breasts
1 (2 ounce) package onion soup mix (dry)
1 cup rice
¼ cup parmesan cheese
1 ½ cups milk
2 (10 ounce) cans cream soup (mushroom or celery)
½ teaspoon black pepper

Directions: 

Mix dry soup to wet soup and rice and milk in a bowl. Lay chicken in lightly greased crock pot. Place 1 tablespoons butter on top of each piece of chicken.  Season with pepper and sprinkle the parmesan cheese on top.

Cook in crock pot for 8-10 hours on low or 4-6 hours on high.

This was really delicious - but a little strong for my "bland-seeking" pregnancy tastebuds. I think next time I would add more milk or water to make it a little more soupy and a little less... strong. Also, I might consider making the rice separately, since I have terribly luck and my rice always seems a little undercooked. Other than that it was fabulous!