It's a new year and a new you! And that means almost all of us have made resolutions we hope we can actually keep: read more often, take up a new hobby, exercise more, eat healthier. Well, I can't help you with all of your resolutions but I can give you this one tip. One of the best meats you can add to your diet this New Year is pork. Pork is low in sodium and fats and is an excellent source of protien, vitamin B6 and zinc. And absolutely NO CARBS!! It is also one of the easiest meats to prepare and is practically fool-proof when it comes to seasoning. Here is my new favorite way to prepare pork loin that will surely make you appear to be a master chef.

You may have to multi task so be sure to have all of your ingredients ready to go. I suggest assembling the pork first and setting it aside. Then get the ingredients for your potatoes ready. While you heat your skillet for the pork, add your potatoes to the pan and get them started then return to your pork roast.

1/3 cup minced fresh parsley
1 1/2 Tbs minced fresh rosemary
2 cloves garlic minced
3/4 tsp each salt and pepper
3 Tbs extra-virgin olive oil
1 boneless pork loin roast (2.5 to 3lbs), fat on top scored slightly (sliced with a knife to make shallow "checker board" incisions)
Kitchen twine (found at any supermarket) or long tooth picks (soaked in water for at least 15 minutes)

Pre Heat oven 375

Combine parsley, rosemary, garlic, salt, pepper and 2 Tbs olive oil in a small bowl. Mix well
Prepare your potatoes at this time. See below.

Butterfly Roast:
1. Place roast fat-side up on a cutting board. Starting about 1 inch from the cutting board, cut horizontally, stopping about 1/2 inch from the edge.

2. Now cut into thicker half of roast again, starting about 1 inch from cutting board and stopping about 1/2 inch before the edge.

Spread the herb mixture leaving 1/2 border on all sides. Roll tightly and tie in 1-2 inch intervals with kitchen twine or secure with toothpicks (be sure to leave a little sticking out so you can remove them when to roast in done cooking). Roast can be wrapped in plastic wrap and refrigerated for 24 hours.

Heat a large skillet with 1-2 Tbs olive oil over medium heat. When it's hot carefully add the pork loin. Brown on all sides (about 4-7 minutes each side).

When all sides are about equally browned, place the pork in a casserole dish with large splash of chicken broth at the bottom. Add a little drizzle of olive oil over the top and finish cooking in the oven until done in the middle, about 10-14 minutes depending on how large your roast is (or until your meat thermometer registers 140). Remove from oven and let stand for about 10 minutes on a cutting board so all of the juices can soak into the meat. Cut and remove twine or picks and serve alongside lemon potatoes.

Lemon Potatoes

2 lbs baby red potatoes, rinsed and halved or quartered if large
2 garlic cloves, peeled and smashed plus 2 cloves minced
1 1/2 tsp grated lemon zest and 2 Tbs lemon juice from one lemon
1 cup low sodium chicken broth
salt pepper
2 Tbs olive oil
2 Tbs finely chopped fresh parsely

Bring potatoes, smashed garlic, lemong juice, chicken broth, 1/2 tsp salt to a boil in a large, covered skillet. Reduce heat to medium-low and cook, covered, until potatoes are tender, about 12-15 minutes. Rmove lid and increase heat to medium. Cook, stirring occassionally until liquid evaporates. Discard garlic cloves and add oil to the pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6-10 minutes. Off heat stir in parsley, lemon zest and minced garlic then season with salt and pepper.

Thirsty? Try a Pinot Noir or Zinfandel. I recently had a Malbec that was fantastic and I think it would go very well with this dish.