Garlic-Herb Crusted Boneless Pork Sirloin Roast by CK

1 2-1/2 to 3-pound boneless pork sirloin roast
3 tablespoons extra virgin olive oil
1 tablespoon fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh sage, chopped
1-1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
1 to 2 teaspoons finely grated orange zest

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking. Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Preheat the oven to 350°F. Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan. Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 55 to 75 minutes. Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving. Slice and serve on a platter garnished with sprigs of fresh herbs.

 
Italian Beef Sandwiches by BDM

Stir together in slow cooker or crockpot:
1 jar pepperocini peppers with juice
1 package Good Seasons Italian dressing
1 package McCormick Au jus mix
¾ to 1 c water

Add a 3 lb beef roast

Cook on low until beef is tender. Shred meat and serve on hard rolls.