Ingredients:

   1.5 lb boneless pork loin
   1 TB ground black pepper
   1.5 TB grated parmesan cheese
   1 tp dried basil
   1 tp dried thyme
   1 tp dried rosemary
   1/8 tp garlic powder
   1/2 tp ground cumin
   1/4 tp coarse salt
 

Preparation:

Heat oven to 350. Pat pork dry with paper towel. In small bowl, combine pepper, parmesan cheese, basil rosemary, thyme, garlic powder, cumin and salt. Rub herb mixture over surface of the pork. Place roast in shallow pan. Cook until internal temperature reaches 155 on a meat thermometer about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
 

Orange Green Beans

Ingredients:

   1 TB olive oil
   1/2 cup sliced onions
   6 ounces haricots verts or small slender green beans, trimmed
   2 TB water
   1/2 orange
   1/4 cup fresh Italian parsley
   1/8 tp Black pepper
   Salt to taste
 

Preparation:

Place oil in saute pan over medium heat. Add the onions and cook for 2 to 3 minutes. Add beans to saucepan and water. Cook for 2 to 3 minutes (just until the beans become tender). Drain liquid off. Add orange and parsley. Season with salt and pepper.
 

Baked Sweet Potatoes

Ingredients:

   4 medium size sweet potatoes- peeled, cut into 3/4-inch cubes
   2 TB olive oil
   1/2  TB coarse kosher salt
   1 TB honey
   1/8 tp nutmeg
   2 TB lemon juice
   1/8 tp black pepper
   1/2 TB sage
    

Preparation:

Position rack in center of oven; preheat to 425 deg F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

Source:

Recipe and video presented by Chef Sam Kass and Chef Marvin Woods

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