Jo's Pork Loin

I mentioned in the last post that Jo served us pork loin sammiches during the Berry, Berry Good class at Miller Farms.  I couldn't wait to share the recipe with Dave because I knew he'd love it!

After we took a trip to the grocery store for some supplies last night, I prepared the marinade for the pork - here's the recipe:

• 1/4 cup each:
• soy sauce
• Worcestershire sauce
• canola oil
• 1 teaspoon each:
• dried thyme
• dried marjoram
• dried sage
• garlic powder
• onion powder
• ground ginger
• salt
• pepper 

Prepare the pork for marinating by poking holes all along the top, bottom, and sides - I'm sure this step is obvious to most normal people, but I've never done it before :)  I just throw the meat in with the marinade without poking it - not sure how I thought the marinade would penetrate the meat.  Haha.

Jo recommends baking it at 350 degrees for 40 minutes or until its internal temperature is 160 degrees - although she cooked it at 400 degrees during the class on accident and it didn't seem overcooked.

We marinated the pork overnight and Dave grilled it tonight for dinner!  Jo served it at the strawberry class as sandwich meat on slices of French bread, dressed up with a little Bone Suckin' Mustard - a sweet yet spicy sauce that is the perfect complement to the meat!

 I sliced the bread a little too thick so we ended up with open-faced sandwiches!  Yum!