Doesn’t it sound like a fun job to work in a spices store?
I have recently been able to experience the world of Penzeys Spices — a place where cooking is kindness, and that kindness can change the world. Really. That’s what their job application page says and that’s been my experience when shopping at two different locations in the Chicagoland area. I am impressed and want everyone to consider shopping either in person or online at Penzeys — it’s a beautiful place to spend a holiday afternoon.
Although I stocked up at the store on whole nutmeg and sweet curry powder, I already had a lot of spices in my cupboard. 
I went through them and threw away a lot of old spices. I also moved them into glass jars rather than plastic. Penzey’s also sells glass reusable spice jars in several sizes which is good for the environment as well as not leeching plastics poisons into the spices. I also put some spices into small canning jars and yard-sale glass spice jars. I labeled them using my trusty Brother P-touch labeler and I was pretty darn happy. My alphabetized spice cabinet is looking sharp.
When I realized that I had a big rosemary bush on the patio that was not going to live through the winter, I started looking for recipes to use up some of that luscious rosemary goodness. I discovered that Penzeys’ web site has recipes linked up to the order pages for the different spices. I was in business with a recipe for Rosemary Roasted Pork Loin.
Ingredients
- 3 lb. boneless pork loin roast
- 4 cloves garlic, minced (or 1 tsp. PENZEYS MINCED GARLIC)
- 1 tsp. THYME
- 2 tsp. ROSEMARY
- 1 TB. fresh lemon juice
- 1 tsp. lemon zest (1/2 tsp. MINCED LEMON PEEL)
- 2 TB. olive oil, divided
- 1/4 tsp. salt
- 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
- 1-2 tsp. ARROWROOT or cornstarch for thickening gravy, if desired.
Instructions
Heat oven to 450°. Rinse the roast and pat dry. In a small bowl, mix together the GARLIC, THYME, ROSEMARY, lemon juice, lemon zest, 1 TB. of the olive oil, salt and PEPPER.
Rub the seasoning all over pork loin.
Note: We bought a small 2 1/2 # center cut roast and cut it into two pieces. I put the second piece into a plastic bag and put half the marinade on the roast; we'll have this another meal since there's only two of us now in our empty nest.
Spread the remaining olive oil evenly over the bottom of a roasting pan. Place the pork in the pan. Roast at 450° for 30 minutes; lower the temperature to 350° and continue roasting for 30 minutes or until the internal temperature is 155°. Remove the pork to a cutting board; cover with foil and let stand 15 minutes or until the temperature reaches 160°. Slice and serve.
For gravy, save 2 cups of the water you cooked the potatoes in (assuming you're using the gravy for mashed potatoes; if not, 2 cups of water is fine). Remove the roast from the pan and drain off all but 2 TB. fat (if there is any). Place the pan on the stove top, pour in the potato water and let sit a few minutes. Scrape up browned bits from pan. Pour juice through a strainer into a small saucepan. Bring to a boil, and reduce liquid by 1/3. Reduce heat to medium low, taste and add salt to taste. Thicken with 1-2 tsp. ARROWROOT or cornstarch dissolved in 1 TB. water.
Notes
Cook time is variable from 60 - 75 minutes; use a meat thermometer.
Nutritional Information: Servings 10; Serving Size 4 oz. (103); Calories 170; Calories from fat 60; Total fat 6g; Cholesterol 70mg; Sodium 115mg; Carbohydrate 1g; Dietary Fiber 0g; Sugars 0g; Protein 25g.
Back to your travel dreams — Penzeys is a great place to take the relatives or to pick up a house gift. They have stores in twenty-seven states. The next time I have friends visiting the Frank Lloyd Wright Home and Studio in Oak Park or shopping at the Pleasant Prairie Premium Outlets in Kenosha, Wisconsin, I’m going to include a stop at Penzeys on our itineray.
Recipe courtesy of Penzeys Spices; links are to Penzeys and Oh, Olive for the garlic olive oil. I featured Oh, Olive here in a previous post.
