Baked Pork Loin with Mashed Potatoes

When my dad was teaching my brother how to cook he told him “Baking is a science, but cooking that’s an art.” Me in my rebellous ways took to baking. Though once I tried cooking I fell in love with that as well. I only mention this little story because it seems relevant, a way to explain the difference in the recipie styles. Baking a science, is measured and precise; cooking well usually I just wing it and see how it turns out. This recipe is one that excelled so much that while it was being devoured multiple family members asked if it could be tomorrow’s lunch.

six 1-inch thick pork loins

four to five dry biscuits

two handfulls of flour

oil

black pepper,onion powder ,garlic powder, seasoning salt all to taste (I always go a bit heavier for a bold taste)

Break biscuits into fine crumbs, add flour and sesonings and mix throughly. The mixture should have an orange hue, if not add seasonings in proportion until mix has an oragne tint. Then put pork loin into mixture and coat evenly, next apply oil to the breaded pork, and re-coat with mixture. After the second coating of the crumb mixture place pork loin in a deep sided baking dish, and bake on 375* for 4o minutes.

Mashed Potatoes

6 large cleaned and peeled potatoes

milk

sour cream, cream cheese or shredded cheese

butter

Black Pepper

Ground Sea Salt

Boil Potatoes on high for 15-20 minutes, drain and mash. Combine all ingredients in mixer and bled throughly. Top to your hearts desire.

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