A traditional southern barbecue will almost always have the option of pork, whether in the form of pulled pork sandwiches, slow-cooked ribs, or smoked pork butt. Our July 4th pork dish may be a little more formal than those options, but it is actually very easy to prepare.
Our pork loin was sourced locally and roasted with fresh herbs from my garden. It looks even more delicious in a Large Serving Dish by Heath Ceramics. The dish helps hold the moisture, keeping the pork moist and allowing the flavors to emerge. I love the red color in contrast to our White and Navy Center Stripe Table Cloth.
ROASTED PORK LOIN
5 lbs pork loin
3 garlic cloves, peeled and crushed
2 sprigs rosemary
4 oz extra virgin olive oil
Marinate pork loin overnight in extra virgin olive oil, peeled garlic and rosemary sprigs. Heavily season the pork with salt and pepper, leaving a thorough coating. Pan sear all sides of the pork loin until golden brown. Finish in the oven at 350 degrees until the meat reaches your desired temperature (about 12-15 minutes for medium). Let rest for 5 minutes, then slice to serve.
1 lb new red potatoes
3 oz extra virgin olive oil
1 bay leaf
4 thyme sprigs
2 garlic clove, peeled
1 oz water
Salt and pepper to taste
Combine all ingredients except water in a 2 inch baking dish and toss thoroughly. Drizzle water in a corner to barely coat the bottom of the pan. Cover with parchment paper, wrap in foil and bake for 30 minutes at 350 degrees or until a fork can easily be poked through a large potato. Cool, then slice potatoes in half and sauté in oil until light brown around edges.
We roasted and served our Pork Loin in the Large Covered Serving Dish in Red by Heath Ceramics and added our New Potatoes after baking. The table is set with our Center Stripe Tablecloth in White and Navy, Organic Cotton Jersey Napkins in Red, and Large Tapered Glasses by Heath Ceramics.