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Recipe of the Week

on KWBG

Nut Goody Bars

by CK

12 oz pkg  chocolate chips

12 oz pkg butterscotch chips

1 cup peanut butter

10.5 oz miniature marshmallows

12 oz cocktail peanuts

Melt the chips and peanut butter together and mix thoroughly.  Allow to cool slightly.  Fold in the marshmallows and the peanuts.  Spread into a 9x13 pan.  Cool completely and cut into small squares.  These are really rich, so cut them small!

Cuban Glazed Pork Loin

Brenda Evenson

3 1/4 to 3 1/2 pound boneless pork loin roast
1 lime
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon garlic, minced
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
2 medium sweet potatoes, peeled and cut into chunks (optional)
1 large red onion, cut into 1-inch wedges (optional)

Cooking Directions:

Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan.

Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired.

Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 150°F. Remove from oven and let the roast rest for 10 minutes until the internal temperature reaches 160°F. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.

Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.

Makes 4 servings