I’d picked up some mini star-shaped pasta; I’d actually envisioned making some homemade chicken and stars but hadn’t done so yet. Anyway, I thought I’d try it as a side dish. Quite interesting; lots of surface area for the sauce to cling. I really enjoyed the tomato and dill combination. I don’t know that I’d ever used dill with pasta before but it sounded like something delicious to try. This would likely work with orzo or even rice so I will be making this again.
Pasta with Dill and Tomatoes
4 o.z. pasta
1 Tbs butter
1/2 cup fresh diced tomato
salt and pepper to taste
1 tsp fresh dill
Cook pasta according to package, drain (do not rinse). Melt butter in skillet, stir in drained pasta, tomato, and dill. Season with salt and pepper to taste.
This must be a really good roast idea because I had every intention of listing this as a new recipe when I found I’ve posted almost the same thing before. I still will proceed since I have everything documented. I made a couple of slight changes from my original stuffed pork loin post. Both however were delicious. This time I omitted the bacon and fresh garlic and used a smaller piece of pork so it cooked faster; I also added some fresh diced tomato from my garden!
I like to unroll my pork; it’s just fun. You could alternately do an accordion style cut but I like to start at the top and work my way around the pork trying to maintain a 1/4 inch thickness as I go. It doesn’t really matter if it’s thicker or thinner in places; you can’t see it in the picture but I actually have a couple of holes in mine. You can pound it to an even thickness if you desire, but once it is rolled back up it doesn’t effect the cook time to have varying thicknesses as it all again becomes one roast.
I next seasoned the 2 pound pork roast with salt, pepper, and garlic powder.
I would estimate I used 2 o.z. spinach, 2 o.z. goat cheese, and 1 tomato peeled and diced; layer this on the pork roast.
Roll back up and secure with toothpicks or tie with baking twine (I used 2 toothpicks).
Sprinkle with salt and pepper and bake at 375 degrees for about 1 hour for a 2 pound roast; adjust time as needed depending on size. Allow to rest for 5 minutes before carving.