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Рецепт Herb Crusted Pork Loin
by Christine Lamb

Pilgrims held their

second Thanksgiving celebration in 1623.

The end of a long drought that had threatened the year’s harvest and

prompted Governor Bradford call for a religious fast. Days of fasting and

thanksgiving on an annual or occasional basis became common practice in other

New England settlements as well. During the American Revolution, the Continental

Congress designated one or more days of thanksgiving a year, and in 1789 George

Washington issued the first Thanksgiving proclamation by the national

government of the United States; in it, he called upon Americans to express

their gratitude for the happy conclusion to the country’s war of independence

and the successful ratification of the U.S. Constitution. His successors James

Madison and John Adams also designated days of thanks during their

presidencies.

1817,

New York became the first of several states to officially adopt an annual

Thanksgiving holiday; each celebrated it on a different day, however, and the

American South remained largely unfamiliar with the tradition. In 1827, the

noted magazine editor and prolific writer Sarah Josepha Hale, author, among

countless other things, of the nursery rhyme “Mary Had a Little Lamb”, launched

a campaign to establish Thanksgiving as a national holiday. For 36 years, she

published numerous editorials and sent scores of letters to governors,

senators, presidents and other politicians. Abraham Lincoln finally heeded her

request in 1863, at the height of the Civil War, in a proclamation entreating

all Americans to ask God to “commend to his tender care all those who have

become widows, orphans, mourners or sufferers in the lamentable civil strife”

and to “heal the wounds of the nation.” He scheduled Thanksgiving for the final

Thursday in November, and it was celebrated on that day every year until 1939,

when Franklin D. Roosevelt moved the holiday up a week in an attempt to spur

retail sales during the Great Depression. Roosevelt’s plan, known derisively as

Franksgiving, was met with passionate opposition, and in 1941 the president

reluctantly signed a bill making Thanksgiving the fourth Thursday in November.

Succulent

pork loin is a budget friendly option when it comes to a company fancy meal.

Herb

Crusted Pork Loin

Copyrighted

2013, Christine’s Pantry. All rights reserved.

Ingredients:

1

onion, sliced

2

Directions:

Preheat

oven to 375 degrees.

Place

sliced onions in the center of a baking dish, drizzle olive oil over onions and

sprinkle salt. Place pork loin on top of onions. Season pork loin with salt,

black pepper and garlic powder. Drizzle olive oil over pork loin. Massage Italian

seasoning onto the pork loin, covering all the meat. Pour water around the pork

loin, making sure the water doesn’t touch the pork lion.

Roast

the pork loin for 1 1/2 hours. Test for doneness using an instant read

thermometer. When the internal temperature reaches 155 degrees, remove the pork

loin from oven. Allow it to sit for 15 to 20 minutes before carving. It will

continue to cook while it rests. Enjoy!