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Sunday Dinner November 14, 2018

 On the Menu

 

Garlic Ginger Pork Loin Roast

Yield: 4 to 6 servings


Ingredients

3 large cloves garlic, minced

¼ cup minced onion

Juice of 1 large lime or orange (about ¼ cup)

3 tablespoons honey

2 teaspoons Worcestershire sauce

2 teaspoons spicy mustard or Dijon mustard

1 tablespoon fresh ginger root, grated

1 teaspoon sea salt

1 teaspoon freshly ground pepper

2 ½ – 3 pounds boneless pork loin roast


Note To ensure that your meat is done use a thermometer and cook to the recommended temperature.


Method

In a large, zip lock bag; add garlic, onion, lime juice, honey, Worcestershire sauce, mustard, ginger, salt and pepper and squish the bag around to combine the marinade ingredients.

Add the pork loin and turn the bag over and over so the roast is covered with the marinade, squeeze out all the air and seal.

Refrigerate overnight.

Remove roast from the refrigerator and let it come to room temperature in the bag before cooking.

Preheat oven to 350 degrees

Line a roasting pan with aluminum foil and place the roast in the pan.

Bake roast, uncovered, for 1 hour and 45 minutes or use a thermometer and cook until the internal temperature reaches 145 degrees.


Once roast is done, remove it from the oven and cover with foil.

Let roast rest 30 minutes before slicing.
Houston’s Braised Cabbage (Copycat)
4 – 6 Servings

Ingredients
1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

Method
Preheat oven to 325 degrees

Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.

8 – 10 Servings


Ingredients

2 cups Basmati or Jasmine rice

4 cups water

1 teaspoon sea salt

¼ cup tamari

¼ cup sesame oil

1 orange juiced

1 teaspoon fresh ginger, minced

½ teaspoon black pepper

½ cup grilled pineapples, diced

½ cup cashews, roasted

½ cup bell peppers, diced

¼ cup raisins

½ cup celery diced

1 green onion, cut on bias

¼ cup sesame seed, toasted


Method

Place rice, water and sea salt in a pot and cook according to directions on package.

Transfer rice to a baking dish and let cool.  Place in a refrigerator and let rice become cold.

While rice is cooling make the dressing by combining in a blender or whisking the tamari sesame oil, orange juice, ginger and black pepper.

Once rice is cool, toss all ingredients together.

Garnish with the toasted sesame seeds.

 Spring Mix Salad Greens with

 Mandarin Oranges & Parmesan

4 – 6 Servings

Ingredients

12 ounces spring mix

4 mandarin orange, peeled and segmented

Freshly shaved Parmesan cheese

   For the dressing

2 mandarin oranges

1 garlic clove

¼ cup rice wine vinegar

1 teaspoon granulated onion

½ teaspoon sea salt

½ teaspoon ground ginger

½ teaspoon crushed red chili peppers

¼ cup extra virgin olive oil

1 teaspoon toasted sesame seed oil


Method

Place spring mix, orange segments and Parmesan cheese into a large bowl. Place the oranges vinegar and dry seasonings into a blender or food processor. Blend until orange segments and garlic are a pulp. Drizzle in the oil and continue processing until smooth and creamy. Any excess dressing should be stored in an air tight container and refrigerated  up to 2 weeks.
Hibiscus Punch
1½ gallons

Ingredients1½  gallons water2 cups hibiscus flowers 3 or 4 star anise1 tablespoon allspice berries½  teaspoon whole cloves3 – 4 (4″) cinnamon sticks  ¼  cup ginger pieces, dried or ½ cup freshly grated ginger root1 large orange, zest and juice2 – 2 ½ cups sugar
MethodWith the exception of the sugar, place all ingredients in a large pot and bring it to a boil.  Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.Remove pot from the heat cover completely and let tea steep for 1 hour.Strain punch into another pot and discard the ingredients.  Strain punch again and add 2 cups of sugar.  Taste for sweetness add the additional ½ cup if needed.Let punch cool then transfer to a punch bowl and refrigerate until cold.

 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/11/the-menu-garlic-ginger-pork-loin-roast.html.