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A Great Marinade Builds a Healthy, Filling Fall Meal!

I just love marinades!  You take a plain-jane cut of meat, add some spices and let them sit, and ~ voila! ~ you have an extra-special meal!

Make Your Own Marinade



And they’re so versatile…  This is especially attractive to those of us who, like me, aren’t a real stickler for a recipe.  I’m more of a “dash of this,” “a smidgen of that” kinda cook.  But even if you DO stick to the recipe…you can substitute your own favorite spices and flavors and come up with something totally pleasing to your family!  {{smile}}

I came up with this concoction after narrowing it down to 3 recipes…all of which I was missing at least one ingredient!!  But this was truly a winner, at least judging by my family’s reaction.  Go ahead…try it yourself…and see what your family thinks!

Marinaded Pork Roast a la Yummy

2-3 lb pork roast

juice of 1/2 lemon

1/4 cup olive oil

1/4 cup soy sauce

1/2 T dried rosemary

1/2 T dried thyme

2 T (or to taste) prepared mustard; I use spicy stuff!

1/2 T (or more, if you’re a garlic lover) minced garlic

Combine the marinade ingredients in a zip-lock bag, add the roast and let sit 2-3 hours at least (it’s best overnight) in the fridge.

Roast at 375° for about 15 minutes per pound or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


Sweet Potato Fries



Serve with Julia’s sweet potato fries, roasted cauliflower (see below), and a salad!






Roasted Cauliflower

Easy Peasy Roasted Cauliflower

Did you know cauliflower has a somewhat sweet taste when roasted?  I didn’t…’till I tried it. Oh my GOODness is this good!

Preheat the oven to 400°.  Cut up a head of cauliflower and make the “little trees,” rinse and pat dry. Lightly spray  (or line with parchment paper) a cookie sheet (make sure it has sides so you don’t lose the veggies!) and set aside. Put the prepared cauliflower in a bowl and toss lightly with a sprinkle of olive oil.  Be careful, though: too much will give you mushy cauliflower! 🙁   Here’s where you can add garlic powder or parsley or lemon pepper or some powdered onion soup mix or parmesan cheese or whatever spices or seasonings you like ~ and you purists can even just use salt and pepper!  Place the tray in the oven for about 20-30 minutes, just till you see light brown tips on the cauliflower.  Take ’em out, scoop ’em into a serving platter and dig in!

After a meal like this, the only desert you might want to serve is some ice cream…

I love this meal because it’s flavorful enough for company…but easy enough NOT to stress you out! 🙂

What are some meals YOU like to make during the fall?

Shared with: Happy and Blessed Home

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Pat is a Yankee city-girl who has been adopted by the sleepy, sunny south. Married for 30 years and the mother of 5, she woke up one day recently to discover she reached the stage of life where she is the “older woman” described in Titus 2:3-5. A coffee lover, the purchase of a coffee shop a few years ago was her personal foray into the small, family-owned business arena.Today, PatAndCandy.com is her outlet for packaging up and sharing the nuggets of wisdom God and life experiences have taught her.
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