So thanks to the generous lovelies that gave me a Trader Joe's gift card for Christmas, I was able to stock up on some delicious ingredients this week. I have been craving juice (pretty much any fruit juice indiscriminately) for a few weeks now. So one of the first things I picked up was some antioxidant-loaded pomegranate juice. Aside from making lovely cocktails, turns out it makes a pretty awesome pork marinade as well. For the marinade, I used the juice of two small oranges, 1 tsp orange zest, 2 cloves minced garlic, juice of one lime, 1/3 cup pomegranate juice, 1 Tbsp dijon mustard, dash of cayenne pepper, and salt and pepper to taste. Let my 1.5 lb. pork loin roast soak overnight (although it could be ready in a couple hours) before grilling that baby.
While that is busy working its magic in a large plastic bag in the fridge, try mixing this up:
In cocktail shaker full of ice, shake one shot Grey Goose Citrus Vodka, one shot pomegranate juice, the juice of half a lime, and some Cointreau or other orange liquor if you have it. Pour in a martini glass. If you are like me and do not own that type of glass, pour it in a tall glass with ice and top with a little club soda. Yummy.
It's been so cold outside lately, I was really feeling the need to experiment with some homemade bread. So I followed the recipe in my Nordstrom Cafe cookbook for rosemary focaccia, and added a little sliced garlic. Here's how it turned out:
Next up: I removed the pork loin from the sauce and put the leftover used marinade in a small saucepan. Bring it to a boil and simmer until it's reduced to 1/3 its original volume, and you have a tangy and wonderful finishing sauce. Meanwhile, Jeremy tended the grill while I whipped up a salad.
For the salad: 2 cups arugula, a handful of dried cherries, 1/3 cup crumbled bleu cheese, 1 oz. crushed cashews, and 1/2 cup sugar snap peas get tossed with a citrus dressing.
I chose a merlot for this meal (I used the Whole Foods house brand which set me back a grand total of $6), but you could go with a nice Zin as well. I was pretty pleased with the final product.
After a great weekend, it's back to the daily grind. Let's make the most of every hour this week, shall we?