Power Plant - Harvest

Well, its been a while since I last updated you with my Power Plant adventure!  Good news, we have real parsley and a lot of it!

I never thought much of parsley before this project. Now all I think about is how can I use these beautiful, green leaves to liven up my cooking without becoming a pretty garnish.



The following are some great recipes that utilize my parsley:

Roasted Pork Loin

Boiled Potatoes with Parsley and Butter

Roasted Pork Loin

This is a great pork tenderloin recipe, great for Sunday dinners! This is also a good excuse to use my new Ninja and new Prepology knives!

You'll Need:

• 3-4lb Pork Tenderloin
• 4 Tbs Olive Oil
• 1 Lemon - squeeze for juice (you will use all of it)
• 3 Tbs Sage (I used Rubbed Sage) or Fresh Sage
• 2 Tbs Fresh Parsley or dried
• 2  Garlic Cloves
• 1 Tsp Pepper
• 1 Tsp Kosher Salt
• 2 Tbs Honey

Steps:
1. Preheat oven to 400 degrees.
2. Squeeze your lemon and collect all of the juice and chop your fresh herbs.

3. In a blender, add all of the ingredients except the honey and pork tenderloin. Blend until, well blended... :)

4. In a glass dish, spray with cooking spray then add your pork. With a knife, add a few deep slits on the pork.
5. Brush all of the herb/oil mixture over the pork.

6. Roast for 45 minutes.
7. Brush the honey all over the pork.
8. Roast for another 30 minutes or until the internal temperature reaches 170 degrees.
9. Once pulled from the oven, let the pork "rest" for a bit before cutting.