Ingredients:
3lb pork loin ( I buy my pork loin at Sam’s club and cut in half and freeze, good for 2 dinners feeds arppox 4-5 people)
2 tbls Chef Prudhomme’s magic seafood blend (in most grocery stores in spice section)
1 tbls of garlic salt
1 tbls of black pepper
1 tbls of olive oil
Onion, sliced mushrooms, minced garlic, 1 tsp of garlic salt , pepper and Chef Prudhomme’s seasoning and 1/2 stick of butter , sauté on skillet until oinions and mushrooms are cooks , set aside to pour over pork loin when cooking is complete.
Set oven on 425 degrees
Spread olive oil all over pork loin (fat side up) ,mix all dry ingredients togeather and rub all over pork loin, put in oven safe deep dish/pan, put approx 1/2 cup water on bottom of pan surrounding pork loin.
Put in oven and cook for approx 45 minutes, check 1/2 way through and add more water if evaporated. when meat is done take out of oven and let stand for approx 5 minutes , slice thin. Pour onion/mushroom sauté over it and serve.
Best served with buttered egg noodles and parsley or Aunt Linda’s Scalloped Potatoes!
3lb pork loin ( I buy my pork loin at Sam’s club and cut in half and freeze, good for 2 dinners feeds arppox 4-5 people)
2 tbls Chef Prudhomme’s magic seafood blend (in most grocery stores in spice section)
1 tbls of garlic salt
1 tbls of black pepper
1 tbls of olive oil
Onion, sliced mushrooms, minced garlic, 1 tsp of garlic salt , pepper and Chef Prudhomme’s seasoning and 1/2 stick of butter , sauté on skillet until oinions and mushrooms are cooks , set aside to pour over pork loin when cooking is complete.
Set oven on 425 degrees
Spread olive oil all over pork loin (fat side up) ,mix all dry ingredients togeather and rub all over pork loin, put in oven safe deep dish/pan, put approx 1/2 cup water on bottom of pan surrounding pork loin.
Put in oven and cook for approx 45 minutes, check 1/2 way through and add more water if evaporated. when meat is done take out of oven and let stand for approx 5 minutes , slice thin. Pour onion/mushroom sauté over it and serve.
Best served with buttered egg noodles and parsley or Aunt Linda’s Scalloped Potatoes!
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