French Thyme Pork Loin

Thanks to Ronit Penso at Tasty Eats for providing the explicit directions for my tired old brain to get back to the Classic Mode format.


Can’t you just imagine the flavor in this gravy?  It was positively heavenly!  I should have put more of it on the carrots, but didn’t think of it until just now – way too late for such action!

The mash is done with a hand masher – so much more delicious than beating them to death with a mixer.  I haven’t ever tried a ricer to get the potatoes small, but that is on my Kitchen Hit List.

Has anyone used a ricer for mash?  How did it come out?  Better than just a hand tool?


About judilyn

RV'er, foody, caregiver, knowledge seeker
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9 Responses to French Thyme Pork Loin

  1. Chris says:

    I was the mashed potato maker for past Thanksgivings. Used a ricer and it really worked well. Used hand mixer after adding milk, butter and spices. Not this year unfortunately.


    Liked by 1 person

  2. judilyn says:

    What puts me off the ricer is the spectre of the cleaning out of all those holes. Is that an issue?


  3. Thanks for the link to my blog. I’m glad I was able to help. 🙂

    I used a ricer when I worked in professional kitchens, as it definitely makes mashing potatoes so easy. But it is quite bulky and if I’m working with small quantities, a hand masher works better for me. Blending will always make the potatoes too starch and heavy, so that’s not an option for me.

    Liked by 1 person

  4. says:

    THIS looks so good !!!!!!   I am ready to  give up on being a vegetarian , At least have a meal like  this  this a couple times a week !!!!!!   You are the greatest cook EVER!!!    cooking for myself is NOT FUN !!!    Have a wonderful Thanksgiving !!     Love Shirley

    Liked by 1 person

  5. judilyn says:

    Shirley – Your comment sent me to my keyboard for a new post this morning. Thanks for the inspiration! ;->

    You needn’t go to either extreme. Just eating smaller portions of meat as often as you desire helps in trying to even out supply and demand. Always, but especially these trying days, eating one’s favorite foods, lovingly prepared, brings its own joy.


  6. Sunayna Prasad says:

    I never used a ricer for mashed potatoes. But I do like to puree them in a blender. They come out creamier that way. Would you ever consider that?

    Liked by 1 person

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