Avocado Cucumber Shrimp Appies & Tender and Juicy Pork Loin Roast

Tender and Juicy Pork Loin Roast

Ingredients

3 lbs. pork loin *
1 Tbsp. olive oil 

Spice Rub

1 tsp. sweet paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
salt and fresh ground pepper, to taste 

Honey Garlic Glaze

6 cloves garlic, minced
1/4 cup honey
3 Tbsp. low-sodium gluten free soy sauce
1 Tbsp. Dijon mustard
1 Tbsp.  olive oil 

Vegetables

1 Tbsp. olive oil
1 lb. brussels sprouts, cut in half*
1 lb. Yams, peeled, seeds cleaned out, and cut into 1-inch cubes* 

Directions

Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum and set aside. Pat dry pork loin with paper towels. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Lightly spray pork loin with cooking spray. Take the spice mix and rub it all over the pork loin.

Heat olive oil over medium heat and sear the pork loin until browned on all sides; 6 minutes per side. Transfer pork loin to a baking sheet, fat-layer side up; set aside.

In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.

Brush remaining honey mixture over the pork loin. Roast for 30 minutes.

In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer. 

Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables halfway through cooking.

Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

Recipe and photo credit: Diethood
*In flyer December 12-18, 2021

Avocado Cucumber Shrimp Appetizers

Ingredients

1 lb. large shrimp, peeled and deveined*
4 garlic cloves, finely minced
1 Tbsp. cilantro, finely chopped, plus more to garnish
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp black pepper
2 Tbsp. olive divided 

For the Avocado Spread

1 avocado
1/4 tsp. salt
1 Tbsp. lime juice
1 English Cucumber, sliced  

Instructions

How to Make Cajun Shrimp:

Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, cilantro, paprika, cayenne pepper, salt, black pepper and 1 Tbsp. olive oil. Stir well to combine.

Heat a large heavy pan over medium/high heat with 1 Tbsp. olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.

How to Make Avocado Spread & Assemble:

In a small bowl, mash together 1 avocado, salt, and lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices.

Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.

 Recipe and photo credit: Natasha’s Kitchen
*In flyer December 12-18, 2021