You've probably seen variations of this recipe before, but it is one of my favorites to make in the summer when my herbs are flourishing. It is really simple and versatile, you can change it up with any herbs you have on hand. You can even use dried herbs, just make sure to use a lot less. I also want to show you one of my favorite kitchen gadgets.
2 lb boneless pork loin roast
4 Idaho potatoes (hah, we can hardly get Idaho potatoes here in Idaho)
1/4 cup stone ground mustard
about 1 C. of mixed fresh herbs (3 T. if using dried) - today I used lavender, fennel fronds, oregano, thyme, tarragon, and chives.
Peel and quarter the potatoes and carrots. Oil a roasting pan, then smear the mustard all over the pork loin and vegetables in the pan. Next is where the great knife comes in, it's called an Ulu. My daughter bought this when she lived in Kodiak Alaska. The Ulu has been used by native Alaskans for centuries for skinning fish, cutting ice and all sorts of other things. I like mine for quickly chopping herbs.