Zachary James turns 8! Eli Matthew turns 9!

Valerie is SO creative! Popcorn Cupcakes!

Silly 9 year old Eli!

Make a wish Dude!

Happy Birthday Eli! We all love you!

The festivities begin!

Lego Mania

                                                                           

                                                                             

Rhonda's Pork Loin Roast

Rhonda is one great cook and if you are fortunate enough to have a recipe from her kitchen, well consider yourself lucky! Her recipe was for a 5-lb roast; so I used about 1/2 the stuffing. With the leftover stuffing; I filled mushrooms to serve along side the roast.  I changed up the sauce to accompany the roast; simply because the roast I bought did not create alot of juice. Thus, the addition of the apple cider sauce I had from a cooking class at Sur la table. This recipe is my step outside my box; as I am not experienced with big cuts of meat. My hope is with the leftovers; a great soup, street tacos or whatever. Wish me luck! Pic does look delicious! Thank you to my daughter-in-law, Valerie, for the loan of the roasting rack!

Ingredients:

• 3 pound pork loin roast

Ingredients for marinade:

• 1/2 cup olive oil
• 3 tablespoon fresh lemon juice
• 2 tablespoon fresh thyme
• 2 tablespoon fresh rosemary
• 2 teaspoons fresh garlic, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients for Stuffing:

• 1/2 cup mushrooms, chopped fine
• 1/3 cup roasted pine nuts
• 1 teaspooon fresh garlic, chopped
• 1/2 cup or so fresh spinach
• 1/3 cup soft goat cheese
• 1/3 cup bacon, cooked and chopped

Ingredients for Apple Cider Sauce

• 1 1/2 cup apple cider
• 1/2 cup cider vinegar
• 1/4 cup maple syrup
• 1 tablespoon unsalted butter

Instructions for Roast:

Combine the ingredients for the stuffing on a cutting board; chopping and incorporating the ingredients all together. Butterfly the roast and place the stuffing in the center of the roast. Fold over the stuffing and secure with oven-safe string in several places. Place the marinade in a medium size zip lock. Add the pork loin; turning to coat the roast. Place in the refrigerator overnight.

Remove the marinaded roast and place on a roasting rack. Convection roast at 450-degrees for 15 minutes. Lowest rack setting on my oven.

Reduce heat to 350-degrees and continue roasting for 40 minutes or until instant read temperator reads145-degrees. Allow to rest before slicing. If I plan to reheat; undercook somewhat.

Instructions for Apple Cider Sauce:

Combine the apple cider and apple cider vinegar in a medium sauce pan. Cook until mixture is reduced by 2/3. Add maple syrup and butter. YUM!