Honey Cranberry Pork Loin

 

3 lb.Pork Roast

1 tbsp.Garlic, granulated

1 tbsp.Thyme

1 tbsp.Basil

½ cupSoy Sauce

½ cupWorcestershire Sauce

½ cupWhite Wine

 

Glaze:

4 tbsp.Butter

½ cupBell Peppers, sliced

½ cupOnions, sliced

16 oz.Fresh Cranberries

½ cupBrown Sugar

1 cupCherry Juice

1 cupPineapple Juice

1 cupHoney

2 tbsp.Horseradish Sauce

1 cupCoca Cola

4 ct.Pineapple Rings

 

Marinate pork loin in soy sauce, Worcestershire sauce and wine. Add dry spices and roast in oven at 350 degrees for 30 minutes. Remove and set aside.

 

To prepare glaze, melt butter in a medium skillet. Sauté bell peppers, onions, and cranberries until tender. Add brown sugar, cherry juice, pineapple juice, honey, horseradish, and cola to veggie mixture. Cook for 5 minutes over medium heat. Pour glaze over pork and cook in oven at 350 degrees for 15 minutes. Remove from oven and garnish with pineapple rings.  Enjoy!!

           Greek-style Flank Steak with Tangy Yogurt Sauce

Lemon, garlic, and oregano bring out the flavors of this bold and flavorful Mediterranean dish

 

1 beef flank steak (12 oz)

For marinade:

¼ C lemon juice

1 Tbsp olive oil

2 tsp fresh oregano, rinsed, dried, and chopped (or ½ tsp dried)

1 Tbsp garlic, minced (about 2–3 cloves)

For yogurt sauce:

1 C cucumber, peeled, seeded, and chopped

1 C nonfat plain yogurt

2 Tbsp lemon juice

1 Tbsp fresh dill, rinsed, dried, and chopped (or 1 tsp dried)

1 Tbsp garlic, minced (about 2–3 cloves)

½ tsp salt

Directions:

1) For the marinade, combine lemon juice, olive oil, oregano, and garlic in a large bowl.

2) Lay steak in a flat container with sides and pour marinade over the steak. Let the steak marinate for at least 20 minutes or up to 24 hours, turning several times.

3) Combine all the ingredients for the yogurt sauce. Set yogurt sauce aside for at least 15 minutes to blend flavors. (Sauce can be prepared up to 1 hour in advance and refrigerated.)

4) Preheat oven broiler on high temperature, with the rack 3 inches from heat source.

5) Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving.

6) Slice thinly across the grain into 12 slices (1 ounce each).

7) Serve three slices of the steak with ½ cup yogurt sauce on the side.

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