Friday, June 1, 2012

Sticky Lime Pork Loin

Remember this post where I had an announcement I was ready to share... Well, I can now say that I am officially going to be an independent CAbi consultant, beginning with their Fall 2012 season! I went to a show a couple of weeks ago and a light switch turned on that I can sell these clothes! I have been buying them for years and really love the brand. I turned in my application and was accepted! Tuesday I hosted my own CAbi party to introduce my friends to the line. (I will post more on that later,) and next month I attended their conference, Scoop, where I will be officially trained! Stay tuned!!
My welcome box from CAbi!
 With Dawn, my team leader! She is the sweetest thing!
 With my 3bs and Alex! I have some amazing friends who are going to help me to get this business going! I couldn't ask for better support!

Food from my CAbi party will be coming soon. For now I am still catching you up on recipes I made a while back. This one was really good. If you are looking for BBQ recipes, I think you could finish the pork off on the grill instead of in the oven. (I wish I had a day!)

Sticky Lime Pork Loin
1/4 cup soy sauce
1/4 cup honey
2 tsp lime zest
3 Tbsp lime juice
1/2 onion
1.5 inches fresh ginger
2 cloves garlic
Hot pepper sauce to taste
1/2 tsp black pepper
1 Tbsp vegetable oil
1 pork tenderloin
1 Tbsp oil
Grate lime zest.
In a food processor, chop onion, garlic and ginger until minced.

Mix together onions, garlic and ginger with soy sauce, honey, lime zest, lime juice, pepper and a few drops of pepper sauce.

Place marinate in a bag with pork tenderloin. Refrigerate for at least 1 hour or more!
Preheat oven to 400. Heat oil in a skillet.
Drain pork from marinate (reserve marinate) and add to skillet.
Brown on each side.
Add marinate to pan with pork. Bring to a boil and cook for 1 minute.
Remove pork from skillet and place in a baking dish.
Continue to cook marinate for 2-3 minutes to thicken.
Pour sauce over pork.
Roast in oven for 18-21 minutes or until done.
Allow pork to rest for 5 minutes before slicing.
Serve with jasmine rice and topped with sauce.

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