Honey Dijon Mustard Pork Loin
3-4 Pound Boneless Pork Loin		Preheat oven or barbecue to 350° F. Season the pork loin with salt and pepper. In a small bowl, mix the vinegar, mustard and herbs together. Place mixture in plastic bag with pork loin and marinate for several hours. If baking in oven sear loin in a large ovenproof saute pan over medium-high heat, warming 3 Tbsp. of vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145° F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving. If barbecuing, place loin on barbecue and cook and turn each time meat is basted until internal temperature reaches 145° F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
Salt and freshly cracked black Pepper
2 Tbsp. White Wine Vinegar
3/4 Cup Dijon Mustard
1 Tbsp. Freshly Chopped Parsley Leaves
1 Tbsp. Freshly Chopped Chives
1 Tbsp. Freshly Chopped Tarragon Leaves



From the kitchen of Sandi Smith		May 8, 2014
Honey Oregano Pork Loin
4 Pound Boneless Pork Loin		Heat oven to 375 °. Use paper towels to pat loin dry. Season the pork loin with salt and pepper. Heat a heavy, oven-safe roasting pan over high. Add the oil and as soon as it is hot add the pork and sear on all four sides, about 3 minutes on each side. The outside should all be nicely browned and a bit crusty. Transfer the pork to a plate, pour off the remaining oil in the pan, then return the pan to medium heat. Add the butter, honey, oregano and cayenne. When the mixture starts to bubble (don't let the honey burn) return the pork loin to the pan. Roll the pork in the butter mixture, using tongs, even dipping the ends into the pan sauce. Place the pork in the middle of the pan and add the chicken broth. Transfer to the oven and roast for 1 hour to 1 hour 20 minutes, or until it reaches 145° in thickest part. Turn the roast after the first 30 minutes of cooking. While the pork is cooking , in a small bowl mix together the sour cream, harissa, lime juice and salt and pepper, to taste. Remove the pork from the oven and let sit for 10 minutes before thinly slicing. Serve with the sauce.
Salt & Pepper
1 Tbsp. Olive Oil
2 Tbsp. Butter
1/4 Cup Honey
3 Tbsp. Minced Fresh Oregano
1/4 Tsp. Ground Cayenne Pepper
1/2 Cup Chicken Broth
1/2 Cup Sour Cream
1 Tbsp. Harissa Paste
1 Tsp. Lime Juice
From the kitchen of Sandi Smith		March 10, 2016
Beef Shish Kabobs
1 Cup Salad Oil		Mix all ingredients except beef and veggies. When mixed add beef cubes to marinade and refrigerate for 24 -36 hours to give marinade time to tenderize beef. Turn often to make sure beef is covered in marinade. Place meat on skewers, alternating with a selection of veggies. Place over coals on grill. Turn often and baste frequently with marinade.
3/4 Cup Soy Sauce
1/2 Cup Lemon Juice
1/4 Cup Worchestershire Sauce
1/4 Cup Prepared Mustard
2 Tbsp. Salt
1 Tbsp. Coarsely Cracked Pepper
2 Cloves Garlic Minced
3 Lbs. Lean Beef Round or Chuck cut into 1 1/2" cubes
Assorted veggies (Cherry tomatoes, patty pan squash, cukes, zucchini, olives, small onions. peppers, mushrooms)

From the kitchen of Sandi Smith		May 8, 2014