Oh yes, there is something else to comment on. I started with an excellent, fresh bellini.
I realize I am way overdue for a new recipe. I could bring up a list of excuses as to why I'm not developing new recipes lately. I could devote yet another paragraph to my health woes and remind my readers yet again that I had surgery. That would be dishonest as my surgery was almost a month ago and I'm walking around pretty well and starting physical therapy.
My real excuse is that I've been doing this for seven years, I have trouble keeping my recipe ideas fresh, and when I'm cooking for myself, I have seven years' worth of recipes I can go back to.
Fresh inspiration does strike me from time to time and when that happens, I know I have to blog about it.
Before I start with a new recipe though, I am going to post this little survey from Emily. I love filling out this kind of stuff. I love talking about myself. I'm so narcissistic!
Favorite cereal as a child?
Cocoa Pebble, much to my health-conscious mother's chagrin.
Coffee or Tea? With milk or without?
Meh. I like the occasional tea and usually take it straight. I think there is something weird about brewed leaves and milk. I don't know why. I think coffee as a straight beverage is kind of vile. I like the flavor of coffee though. If I drink coffee, it has to have lots of milk or cream. Better yet, give me a cappuccino or latte or Irish coffee, or Thai iced coffee.
The one food you eat most often at breakfast.
Eggs and some veggies or a smoothie made from fruit, coconut milk, and almond butter. Occasionally I make a pot of steel-cut oats.
Sandwiches are usually considered lunch food. If you had to choose from a grilled cheese sandwich or a peanut butter and jelly, which would you pick?
The angel on my shoulder says an almond butter or natural peanut butter with sugar-free jelly on sprouted grain bread. The devil says grilled cheese. It's all good.
You can only put four ingredients in your salad (not including greens); what do you throw in the mix? Additionally, which greens and dressing do you pick?
I love a salad with arugula, shaved fennel, endive, and pine nuts with an orange-balsamic dressing.
One food you cannot live without at lunch.
I can't stick to one food at lunch. I get bored too easily. Water to wash it down is crucial.
It’s the end of the day. You’re tired, hungry, and your fridge is empty. If fast food (from a chain) is your only option, where do you go and what do you order?
I would probably go to Salsa Fresca down the street. It's fresh and good for me and close by. Otherwise, there is plenty of pizza in my neighborhood.
TV/Computer on or off while you are eating?
The one food you eat most often at dinner.
Chicken. It's the one protein my husband and I both agree on.
Choose between two American desserts: cheesecake or apple pie.
I'd rather have something chocolate. Can I say chocolate cheesecake? Sometimes cheesecake is too tart for me and my husband is lactose intolerant, so I guess I should just go with apple pie.
Choose between two foreign desserts: tiramisu (Italy) or flan (Spain).
Tiramisu. I like flan, but the flavor is often not intense enough for me.
Ice cream: cone or cup. I love a good sugar or waffle cone. If it's a wafer cone, give me a double portion of ice cream in a cup.
Anyway, on to the recipe...
While food shopping this weekend I found this adorable little pork roast. I have been craving some good pork and I knew I just had to buy this. It was just a little over two pounds.
This recipe is a keeper!
Marsala Pork Roast
- 1 small pork loin roast (about 2 pounds)
- 1/2 cup marsala wine
- 2 Tbl dijon mustard
- 1 tsp chopped fresh rosemary leaves
- 4 cloves of garlic, lightly crushed
- Salt and pepper
When ready to roast, preheat the oven to 350 degrees and remove the pork from the marinade. Reserve marinade. Sprinkle the pork roast with plenty of salt and pepper. Place in a roasting pan and roast for about 1 hour and 15 minutes.
Meanwhile boil the reserved marinade in a small saucepan until it thickens a bit.
Remove roast from the oven. Allow to sit for 10 minutes. Slice and serve with the sauce.