The Loin King

Marinated Pork Loin Roast I made for Mom when she was out! Finally posting per Her request! Very Yummy and Different and Easy! (from eat shrink and be merry!)

Marinade
1/4 cup each brown sugar and ketchup
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp minced garlic
1 tsp each of curry powder, ground coriander, and ground ginger
1/2 tsp of salt and freshly ground pepper

1 boneless Pork Loin Roast (4lbs/1.8Kg)

-Whisk together marinade ingredients. Place pork and marinade in heavy-duty resealable bag. Turn several times to coat. Marinade overnight in refridgerator.

-Preheat oven to 325 degrees. Place pork on rack in shallow roasting pan. Reserve Marinade. Roast Pork, uncovered, for about 1hr and 45 minutes to 2 hours. Thermometer to 155 degrees.

- While Roast is cooking, bring reserved marinade to a boil on stove and simmer on low for 1 minute. Brush Roast generously during the last 20 minutes of cooking time.

- Remove Roast cover loosely with foil and let rest for 10 minutes before slicing.

Enjoy!

Mandarin Pasta Salad & Bread Sticks

I had this salad the other day and it was delicious. I made bread sticks to go with it...Pillsbury Soft Bread Sticks...baked and then brushed with butter and parmesan cheese when they came out of the oven...delicious and incredibly easy! I couldn't find any to buy in the store that morning, so tried these in a pinch and was amazed at how good they were!

1 inch piece fresh gingerroot

1 clove garlic, pressed

1/3 c rice vinegar or white wine vinegar (I used the latter)

1/4 cup orange juice

1 tsp. sesame oil ( the secret ingredient..a must)

1 envelope Lipton Onion Soup Mix

2 tsp. sugar

8 oz bow tie pasta, cooked

1 long english cucumber

1 red pepper (or combine orange or yellow peppers)

6 oz baby spinach

1/2 c chopped red onion

1 can (11 oz) mandarin orange segments, drained

2 c. diced cooked chicken

1/2 c sliced almonds, toasted

Dressing

Do not peel the gingerroot...just grate on a fine grater, and then put it in your hand and squeeze as much juice as you can out of the pulp and only use the juice...for flavor without the bite. Combine, ginger juice, garlic, vinegar, orange juice, oils, sugar and onion soup mix...mixing well with whisk, put in fridge until ready to use.

Salad

Thinly slice cuke and peppers and chop the red onion. Combine with spinach, chicken, mandarins, and pasta in large bowl. Pour dressing over top and mix well. Sprinkle with toasted almonds. Very pretty salad and very delicious. Serve immediately. Double this salad and serve about 15 or so folks!