Pork Loin with Roasted Fingerling Potatoes with Sour Cream Herb Sauce & Sauteed Mushrooms with Fresh Thyme

I love idea of making a nice dinner with a meat and two sides- but it is very difficult to do so in the middle of the week.  So, I get some help from the super market- I usually get the Pork Loin or a rack of Lamb from Traders Joes. For this dinner, I had the Pork Loin and decided to make sauteed mushrooms and roasted potatoes. I wanted to utilize the dill I had in my fridge and saw a recipe with dill and buttermilk with the roasted potatoes- I also had a packet of fingerling potatoes (if you haven’t tried fingerling potatoes as yet, you really need to – they have a wonderful creamy and nutty flavor). It looked delicious and easy to make- so I put my own spin on it and cooked it- it was in fact delicious.  I am thinking of using the dill sauce for other dishes as well- it was creamy but light, earthy yet extremely flavorful.  The sauteed mushrooms are my favorite side dish to make.  I love mushrooms and so do my daughter and husband. I made life easy and bought pre-sliced mushrooms from the super market- yes I cheated!! I love using thyme with mushrooms- both earthy flavors go really well together.  Now, I usually drink a red wine with pork, but somehow I felt like having a white wine- so that’s what we did. It is great to pair the right wine with your meal but at the end of the day- it’s about what you want to drink!

Roasted Pork Loin

• 1 marinated pork loin- store bought and roasted according to directions

Roasted Fingerling Potatoes with Sour Cream Herb Sauce

• 1 pound fingerling potatoes, cut into 1 inch pieces
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 2 teaspoons minced garlic

Preheat oven at 350.

Line a cookie sheet with aluminum foil and place the potatoes. Add the olive oil, thyme, salt and pepper; mix well. Cover the potatoes with another sheet of aluminum foil. Bake for 30 minutes. Take the cover off and bake for another 15 minutes. Take out and mix the minced garlic. Cook for another 6-7 minutes, making sure the garlic doesn’t burn.

Sour Cream and Herb Sauce

• 1/2 cup low fat sour cream
• ¼ cup milk
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• Zest of one lemon
• Juice of half a lemon
• 2 teaspoons salt
• Pepper to taste

Mix all the ingredients in a medium bowl and keep aside. Right before serving, mix the potatoes with the sauce.

Sauteed Mushrooms with Fresh Thyme

• 4 cups sliced Cremini mushrooms
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme
• 2 teaspoons garlic, minced
• Salt and pepper to taste

In a wide non-stick frying pan, heat the olive oil. Add the mushrooms and cook on high heat till they are nicely wilted and cooked down, for about 10 minutes. Add the thyme, garlic, salt and pepper. Cook for another 10 minutes, check for seasonings.