Roast Pork Loin

Pork loin slathered with a paste made from hibiscus, garlic, ginger, coarse dijon mustard, horseradish, rosemary, white wine, olive oil, adorned with slab bacon, and decorated with little tomatoes. After it roasted I used the drippings to make gravy with red wine, curry powder, and beef stock. Served with steamed broccoli. Not bad for the all of 10 minutes the whole meal took to prepare (not counting oven time).

Roasted at 400F until internal temp was 158F, let it rest to come up to 160F while I made the gravy. Which started with butter and flour roux, deglaze with red wine, add pan drippings, season with curry powder. Dilute with beef broth. Reduce until desired consistency.

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Warm Crab Dip

This is good with crackers, I would make this to serve at a party. Easy but with a hint of fanciness.

I loosely followed this recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-crab-dip-recipe.html

Ingredients

  • 8 oz brick of Neufchatel cream cheese
  • 1 can crab meat
  • 1 tsp spicy prepared mustard
  • dry mustard powder
  • horseradish
  • old bay seasoning
  • freshly ground pepper
  • lemon juice
  • ¼ cup low-fat sour cream
  • ¼ teaspoon hot sauce (more to taste)
  • paprika
  • worcestershire sauce
  • 2-4 oz cheddar cheese (optional)

Directions

  1. In a saucepan, melt cheeses, add seasonings, heat until bubbly.
  2. Then stir in crab and lemon juice. Heat until bubbly again.
  3. Serve warm with wheat thins or other crackers, or over biscuits, or with warm flour or corn tortilla, or tortilla chips, or bread. Basically, anything that can be used to scoop up the sauce.
  4. Can be made in advance, just reheat in microwave and stir to even out the temperature.