A midweek date night took us to a new local restaurant. We had a fantastic first experience at The Farehouse in Taylors, SC. The space is amazing (in an old bleachery), the drinks were perfect and food was very good. We liked it so much we went back to relive the experience but unfortunately the second experience was the opposite (except the space). The drinks were not as good, we overheard the bartender say, “I don’t know how to make this drink”. The food was okay but the service was just bad. We are planing to go back but haven’t since. We hope the second trip was the outlier and future trips will be better.

Anyway… the sole inspiration for the meal was the potatoes I had that night. The Farehouse describes them as, “smashed bleu cheese fingerling potatoes”. They were amazing. In their version, the potatoes were only slight smashed. My version they get smashed flat (they got crispier). These potatoes are crazy good. Salty, crispy and the pungent bleu cheese just so yummy. The pork is just easy and it cooks quick. Ditto for the green beans. The leftover pork loin make great bahn mi sandwiches, just saying.

Ingredients

• 2 medium pork loin
• Dale’s Seasoning or soy sauce
• 1 bag fingerling potatoes
• Green beans
• Bleu Cheese
• Butter
• Olive oil
• Salt and pepper

Instructions

1. Please the pork loin in a zip top bag and add Dale’s Seasoning. Allow to marinate as long as you can.
2. In a large pot, place the potatoes in water and season with salt. Bring the water to a boil and cook until potatoes are tender, about 15 minutes. Drain, rinse and allow to cool. Once cool, using a large chef’s knife or small plate, slowly smash the potatoes until flat. Place them on a sheet pan, top with olive oil and season with salt and pepper.
3. Preheat oven to 475 F and add the potatoes. Cook until crispy and brown, about 30-40 minutes.
4. Meanwhile, melt a tablespoon of butter and pour over 3-4 tablespoons of bleu cheese. Mix together and place in the fridge.
5. With about 20 minutes left on the potatoes, place the pork in oven safe pan or Pyrex dish. Cook until desired doneness, about 20 minutes depending on the size of the loins.
6. When the pork and potatoes are done, remove and turn the oven to broiler.
7. Toss the green beans with olive oil, salt and pepper and place on a sheet pan. Please under the broiler for about 3 minutes until just cooked through.
8. Top the potatoes with the blue cheese butter and place under the broiler until the butter melts a bit and the tops of the potatoes get crispy.