Grandma shows how to make a complete dinner with stuffed pork loins with vegetables. Hasselback Potatoes and a cucumber salad.
Ingredients For Pork
- 1 small pork loin
- vegetables of choice
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon Krista Seasoning
- 4 tablespoons olive oil
- 2 tablespoons of balsamic vinegar
- 1 ball of kitchen twine
Directions
Take pork loin and slice it down lengthwise 3/4 of the way through. Fold open and cut each side open more. You should have a little pocket to stuff. Pound out meat to make flat. Even width so meat will cook even. Slice vegetables and put 2 tablespoons olive oil and seasoning, balsamic vinegar and mix. Stuff meat with vegetables. Tie up meat and season well. Fry in a hot skillet with 1 tablespoon olive oil in the bottom of the pan. Cook on each side browning until meat reaches internal temperature of 145 °F. Let rest a few minutes before cutting.
Ingredients for Hasselback Potatoes
- 4 Russet Potatoes washed
- 4 ounces Gruyere cheese sliced. (you can use any kind of cheese you like)
- 3/4 cup of bacon bits
- 1/2 cup of chives
- 2 tablespoons of melted butter
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of Krista seasoning
Directions
Take washed potatoes and put between two wooden spoons and slice potatoes until knife hits the spoon taking care not to cut all the way through. You want several slices then brush slices with butter and olive oil, stuff with cheese, chives and bacon between each slice. Bake potato in a preheated oven at 400 °F for 45 minutes or until done.
Ingredients for cucumber salad
- 1 cucumber sliced
- 4 tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Krista seasoning
- thyme
- basil
Directions
Mix all in a bowl. Salad will get more flavor the longer it sits.
