Fresh Thyme Vinaigrette {Giveaway}

vinaigrette-dressing 

I want to introduce you to a friends NEW and exciting salad dressing & marinade!!

FRESH THYME VINAIGRETTE

from his AMAZING company, Corner Natural Foods. I am so excited to be trying this and LOVE the fact that it is ALL NATURAL. Word on the street is that Whole Foods is going to be carrying it in the Florida area. CONGRATS!!

This dressing is so fresh and delish and the possibilities of what you can do with it are endless! I have used it as a traditional dressing, tossed it with fresh veggies and roasted chicken! ALL DELISH!

GIVEAWAY!

Thanks to Chris ONE Lucky Reader is going to receive a complimentary bottle to try!! Simply visit Corner Natural Foods and leave a comment telling me something you LOVE or learned about his company!!

For extra entries you can:

1. Become one of MY PEEPS! (follow my blog)

2. Follow Corner Natural on Facebook

3. Follow Corner Natural on TWITTER

4. Follow MBN on Facebook

5. Follow me on Twitter

Just remember to leave a separate comment for each! This is open to US Residents ONLY!!

me

Featured Chef Tuesday

chef brad Chef Brad has been in the culinary world for 23 years. He is currently working in China. Currently he is doing consulting work for different restaurants who need are looking to  improve their menus, and advice on menu planning.

Hawaiian Roast Pork Loin with

Tropical Pineapple Salsa

RUB
1  tablespoon salt
11⁄2  teaspoons five-spice powder
1⁄2  teaspoon dry mustard
1⁄4  teaspoon freshly ground pepper (black or white)
2  tablespoons molasses

PORK
1  (4- to 5-lb.) boneless pork loin
1  tablespoon Dijon mustard

SALSA
3  cups small diced fresh pineapple (1 lb.)
2  or 3 jalapeño chiles, seeded, finely chopped
1  red bell pepper, finely chopped
1⁄2  cup finely chopped red onion
1⁄3  cup chopped fresh cilantro
1⁄4  cup lime juice
1⁄2 teaspoon salt

1. In small bowl, combine all rub ingredients; mix well. Paint pork Loin with Dijon mustard, just a light brushing. Rub dry rub over painted pork loin. Cover; refrigerate 30 minutes or overnight.

2. Heat oven to 425°F. Place rack in shallow roasting pan. Place pork on rack; add ½ inch water to pan. Bake, uncovered, 30 minutes or until browned.

3. Reduce oven temperature to 250°F.; bake roast an additional 2 to 2 ½ hours or until internal temperature reaches 150ºF., checking to make sure there is always some water in bottom of pan.

4. Meanwhile, in large bowl, combine all salsa ingredients; mix well. Cover and refrigerate.

5. Place roast on carving board. Cover loosely with foil; let stand 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot or at room temperature with salsa.

Thanks so much to Chef Brad for an awesome recipe!!  I look forward to seeing more!!

Pork Tenderloin

Yummy! I do love Pork Tenderloin and I whipped up this quick marinade.
1/4 c balsamic vinegar
1/4 c honey
1/4 c soy sauce
2 tsp thyme
Mix, put in gallon size plastic bag; marinate overnight. Bake at 325 for 30 min and then sear on grill or grill pan.