Herb Roasted Pork Loin and Potatoes

Preheat oven to 350 degrees F (175 degrees C).

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms; saute 5 minutes or until tender. Combine mushrooms, soup, and sherry (or broth). Spoon mixture over chicken. Top with stuffing mix; coat well with cooking spray.

In a pot with enough water to cover, boil the potatoes for about 10minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.

Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.

Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Remove from the oven and cool. Place in an oven-ready, freezer safe container. Arrange potatoes around the roast.

To Freeze: Freeze in oven-ready, freezer safe container.

To Reheat: Defrost. Bake at 350 degrees for 50 minutes or until roast is cooked through. Remove from heat, cover with foil and let sit 15 minutes before slicing.