We call this one Simon & Garfunkel Dry so it doesn’t get confused with our herbed vinegar of the same name. Made with Parsley, Sage, Rosemary, and Thyme—yes, exactly like the song—it brings fresh, classic herb flavor to just about anything.
Add it near the end of cooking to vegetables, soups, stuffing, or potatoes so the herbs stay bright and flavorful. It also makes a fantastic herb crust for prime rib, pork loin, beef tenderloin, chicken, or roasted lamb.
Ingredients: Parsley, Sage, Rosemary, Thyme.
Herb-Crusted Pork Loin
Mix 2 tablespoons Simon & Garfunkel Dry with 1 tablespoon Olive Oil, 1 teaspoon Salt, and 1 teaspoon Garlic. Rub over a 2-pound pork loin and roast at 375°F until the center reaches 145°F. Rest for 10 minutes before slicing.
Herbed Roasted Vegetables
Roast 4 cups of vegetables with 2 tablespoons Olive Oil, Salt, and Pepper at 425°F until tender. Toss with 1–2 teaspoons Simon & Garfunkel Dry during the final 5 minutes of cooking.