GARLIC-MUSTARD PORK ROAST
2 – 3 pounds boneless pork loin roast
2 Tbsp. garlic, minced
1 Tbsp. dried oregano leaves
2 tsp. olive oil
1 Tbsp. Dijon-style mustard
½ tsp. salt
¼ tsp. black pepper
Preheat oven to 350°F. Combine garlic, oregano, olive oil, mustard, salt and pepper. Mix until blended into a paste. Rub mixture all over pork. Place pork roast in a baking pan and roast, uncovered, for 20 – 30 minutes per pound, or until the internal temperature reaches 145°F. Remove roast from oven and cover loosely with foil. Let stand 10 minutes before serving.

Cheesy Shrimp Dip by GKT
2 cans salad shrimp
1 8-oz pkg. cream cheese, softened
¼ c. shredded Parmesan
½ c. shredded mozzarella
2 Tbsp. mayonnaise
2 Tbsp. sour cream
salt and pepper
Smoked paprika, for garnish

Preheat oven to 350.Over low heat melt cream cheese, sour cream, mayo, Parmesan and mozzarella cheese until combined.
Stir in salad shrimp. Season with salt and pepper. Spoon into 1-qt baking dish and sprinkle top with paprika.
Bake for 30 minutes, or until lightly browned and bubbly. Serve with pita chips or crackers.

Option B: Cut the top off a sourdough loaf and remove the center leaving a ¾” shell.
Pour dip into bread bowl; wrap in aluminum foil and bake at 350 for 30 minutes. Serve with bread pieces.