Main Course: Roast Pork Loin with Herbs and Pepper

on Feb 11, 2005

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1 2-pound pork loin or 2 1-pound pork loin
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. dried thyme
1/4 cup fresh parsley, finely chopped
2 tsp. fresh ground pepper
4 cloves garlic, minced

Combine olive oil and lemon juice and brush pork loin with mixture. Combine thyme, parsley, ground pepper and garlic and rub the loin with this mixture. Cook at 425 degrees for about 45 minutes or until no longer pink in the middle.

The Skinny: Pork loin is pretty lean.

Jefferson Rice

2 cups chicken broth
1 cup uncooked long grain white rice (you may also use brown or wild rice)
1/4 cup butter
1/3 cup shelled pistachios
1 tsp. salt

Bring chicken broth to a boil in a large saucepan. Add rice and reduce heat. Cover and simmer over low heat for about 20 minutes until liquid is absorbed. Meanwhile, heat butter in a small skillet and brown the pistachios. Sprinkle with salt and stir. When rice is finished cooking, place in a serving bowl and toss with pistachios.

The Skinny: Use low fat chicken broth.