Category Archives: Essays

i8tonite: Farm Musings – Husbandry at Hateful Acres

This is part of the on-going series on Food Musings written by award-winning poet and writer, Julie Fisher. She is also  the founder of Litmore, Baltimore’s Center for the Literary Arts. 

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“The industrial mind is a mind without compunction; it simply accepts that people, ultimately, will be treated as things and that things, ultimately will be treated as garbage.” Wendell Berry

These Musings are a reflection of my amateur farming experiences and research which intertwine with waxing poetic about the genuine pleasures of cooking, growing, harvesting, and sharing food. Our relationship to food is a biological imperative first, of course. But I believe the evolution of our food science and artistry is also an ingredient of our humanity. The good, generous, and delightfully curious part of all of us.

How we eat is no longer dependent strictly on what we can hunt or gather. It’s become this incredibly complex soup of choices and emotions and evocative memories and politics and class and income and marketing and industry. We no longer eat just to survive. Our daily lives are consumed by food and eating. We order our schedules and plans around food- shopping, preparation, and clean up. Food is a part of ritual. Food is so closely intertwined with our memories as to be inseparable. We remember the cooking smells of growing up, the scents of certain foods linked to great experiences, there’s the association of food eaten during an illness or particularly rough time. We are as fervent about food and eating as we are about religion and politics and sports. Our emotions and intensities cannot be separated from what we eat.

Some of us are fortunate and were taught to treat food mindfully and with a reverence for the ordinary. Some of us have such a helter skelter relationship to food we find ourselves with addictions and other harmful eating habits. Most of us fall in the middle. We don’t take food for granted, but we like convenience and ease of preparation. We are aware there are nutritious food choices and comfort food choices – and we tend to teeter between the two. As modern lifestyles evolve, we spend huge chunks of time away from home and we overschedule our time. This feeling of time scarcity makes us so susceptible to food impulses. As citizens of modern civilization, we are also recklessly bombarded with food marketing. We are consistently taunted by food AND food like substances.

Husbandry at Hateful AcresAs farmers, our food choices are simplified. We eat what we’ve grown or managed to stock up on, freeze, or jar. We only get taunted by the food industry when we are out and about, like when we are shopping for what we can’t grow or we didn’t pack snacks to bring along and we’re starving. I’m so grateful for this simplicity, because we spend less money on conglomerates and we eat nutritious food.

But farming has attuned our minds another way too-food is no longer an abstract list of purchases. Food becomes not just a thing but an interlocking process. Food is not just a jaunt to the store or market to get onions but a continuity. It’s also not a process with a beginning and end. Of course we plant, grow, and harvest onions but the harvest is not the “end.” There is no concrete end to the process because a) once you grow onions you will want to continue to grow onions, and b) the ability to grow onions doesn’t happen in a vacuum. Growing onions requires un-polluted, nutrient dense soil. Growing onions also requires sunlight, and non polluted rain water and good drainage and few predatory insects and a watchful eye on potential blights.

Nutrient dense soil is acheived with the right mix of compost and manure. Compost and manure don’t arrive magically, but through a fantastic, reciprocal energy exchange between animals, dead matter and decomposition. The result is beautiful, dark, rich soil full of complex nutrients, beneficial bacteria and good microorganisms. Nothing is wasted, there’s no garbage because a millenial old natural cycle is maintained.

AND we are intrinsically included in this natural cycle as labor and as consumers. We aren’t an anonymous cog in an assembly line wheel. We see and eat the fruits of our labor.

Husbandry at Hateful AcresSince we are learning from scratch to be farmers, we’ve had to make a significant choice early in our farming goals and decisions.
The decision was whether we would go into food production or farming. That seems at first glance to be a semantic choice, but any, even brief, research into food growing advice uncovers the duality of food production or farming. One method is heavily mechanized, reliant on machinery and man made chemicals. The other is small scale and labor intensive. We chose the latter. Part of the decision was pragmatic. We didn’t want to go into heavy debt. We aren’t borrowing money to buy equipment we can’t afford, much less maintain. One part of the decision was impulsive. We prefer the sensation of our hands in soil and the “normal” sounds of outside like birdsong and creek burble over the constant sound of large tractor engines.

Before WWII, it was simply farming. but its not simple now. The military/industrial complex learned large scale food production ccould use up the stores of unused munitions chemicals. Farming “science” spread and convinced farmers that bigger is better and more profitable. I don’t begrudge farmers who had their eyes on a comfortable, future living. But as it turns out, what seems to be too good to be true is mega-agriculture/factory farming.

Wendell Berry is a writer and farmer who I respect immensely. His writing has been instrumental in clarifying my goals as someone who grows food and raises animals. I am currently re-reading Bringing It To The Table, Wendell Berry On Farming and Food,  and I’d like to share this excerpt that somewhat sums up our aim…

“Husbandry pertains first to the household; it connects the farm to the household. It is an art wedded to the art of housewifery. To husband is to use with care, to keep, to save, to make last, to conserve. Old usage tells us that there is a husbandry also of the land, of the soil, of the domestic plants and animals-obviously because of the importance of these things to the household. And there have been times, one of which is now, when some people have tried to practice a proper human husbandry of the nondomestic creatures in recognition of the dependence of our households and domesti life upon the wild world. Husbandry is the name of all the practices that sustain life by connecting us conservingly to our places and our world; it is the art of keeping tied all the strands in the living network that sustains us.

And so it appears that most and perhaps all of industrial agriculture’s manifest failures are the result of an attempt to make the land produce without husbandry. The attempt to remake agriculture as a science and an industry has excluded from it the age-old husbandry that was central and essential to it, and that denoted always the fundamental domestic connections and demanded a restorative care in the use of the land and it creatures.”

We practice husbandry at Hateful Acres.

Husbandry at Hateful Acres
Farm Cooking: Vegetable Stock

There are infinite uses for cooking with vegetable stock. AND you can use the “scraps” from vegetables you use in other dishes.

Take any vegetable scraps you have around – carrot peelings, onion skins, celery ends and leaves, etc. If you think ahead, freeze these as you get them, and then just pull them out of the freezer when you make stock.

Cook the scraps with a little bit of your favorite oil – just until soft. Then add water (how much you add depends on the quantity of your vegetable scraps), and simmer gently for an hour. Cool, strain, and use. Freeze extras!

 

 

 

 

i8tonite: On the Joy of Deviled Eggs

Deviled Eggs – the highlight of any group gathering…one look and people cluster to snag some, long for more, become sad when they are gone too soon.

What is it about deviled eggs that we so love? It could be the variations – from Chef Thomas Keller’s classic deviled eggs for the Oscars last night to the blasphemy/brilliance of buzzfeed’s deep fried deviled eggs. It could be that they are comfort food, or holiday food, or party food, or deeply nourishing food.

I don’t know one person who doesn’t love deviled eggs – if I met one, I’d be suspicious (Are they human? Do they have taste buds? Who are these people?).

i8tonite: On the Joy of Deviled Eggs

While in Milwaukee last month (“researching” our great food recommendations for our Cheat Sheet to eating in Milwaukee), my friend Amy Sobczak and I started discussing deviled eggs (because Vanguard was OUT of them. Oh, the sadness). The longer Amy and I talked, the more I realized how important deviled eggs are – to our meals, families, and celebrations.

i8tonite: On the Joy of Deviled Eggs

Here are some deviled egg musings from Amy and I – and a few family recipes.

i8tonite: On the Joy of Deviled Eggs

What is your first memory of deviled eggs?
A: Ah, the deviled egg… a cherished treat made for holidays and celebrations. I realized as a young girl that these little delights go fast at family functions, so the hover and snatch move at the serving table was necessary to enjoy as many as possible. Once they’re gone, they’re gone!
J: I remember peeking over the table when I was small, eyeing that platter of deviled eggs and wondering if “they” would know if I took one out. Of course, I was too short to see that the deviled eggs were placed on special dishes that had egg-shaped indentations on them, thus letting anyone know that there had been a egg-snitcher. Two words: WORTH IT. And, I went back for more.

What family traditions do you have around deviled eggs?
J: Well, deviled eggs are holiday food in my extended family. My aunt brings them at Christmas. Others bring them to summer gatherings. In our house, I make them often because they are good protein, and good snacks, and we can’t get enough of them.
A: Deviled eggs are a special occasion treat for us as well, rarely made for just your typical day. A family member or friend would always bring them to showers, birthday parties, and holiday get togethers.

egg plates. From i8tonite: On the Joy of Deviled Eggs
My mom’s collection of deviled egg plates

What ingredient can’t you stand in deviled eggs?
A: I never met a deviled egg ingredient I didn’t like.
J: Pickles. Onions. Anything super strong or crunchy. My granny added olives, and/or topped them with caviar and I’d (gasp) avoid them.

i8tonite: On the Joy of Deviled Eggs

Favorite part of the deviled egg… Yolk or white?
J: YOLK all the way!
A: The yolk… hands down!

 

What’s with the name ‘deviled egg?’
A: Hmm… perhaps it’s deviled because of the mixing and mashing of several ingredients.
J: I add a titch of horseradish – devil-ish? Or maybe that the Hungarian paprika we sprinkle on top can be spicy?

i8tonite: On the Joy of Deviled Eggs
Why yes, there are *four* kinds of Paprika here.

Why do you think deviled eggs are so popular? They are always first to go, at a potluck!
J: Maybe because they can be tedious to make (although easier than many) and people reserve that cooking effort for holidays? I’m not sure, but when I see them anywhere, I grab a few!
A: They go with anything and everything!

We’ve seen some pretty crazy things (such as deep fried deviled eggs!) – would you eat them? why or why not?
A: Look, I love to try new things but I’m old school when it comes to the deviled egg. There’s something about that delicate balance between the firm white against the tangy yolk mixture. It’s just so delicious. Can’t mess with that.
J: Um, NO. Just no. It’s blasphemy. Eggs need to be cold, not warm; soft, not fried. Please stop.

Our favorite ingredients:
A: A good horseradish, pickle relish, and celery seed
J: Mayo, mustard, horseradish, chives, topped with paprika and salt

How to boil eggs

You can’t beat the directions from Food 52 and Serious Eats.

Recipe: Amy’s Deviled Eggs

i8tonite: On the Joy of Deviled Eggs
Amy’s Deviled Eggs

6 eggs, hard boiled, shelled, cut in half
1 tbsp Dijon mustard
2 tbsp mayonnaise
1 tbsp pickle relish (drained)
½ tbsp cream style horseradish
¼ tbsp dried chopped chives
⅛ tbsp dried green onion flakes
⅛ tbsp dried onion powder
¼ tbsp dried celery seed
Hungarian paprika to taste/finish

Remove the yolk from each egg half and place in a small bowl. Put whites aside. Mash yolks with a fork add next eight ingredients and mix well to a fluffy consistency. Add relish juice if mixture is too dry (¼ tsp at a time). Fill egg whites full to heaping and sprinkle with paprika. Store in refrigerator.

 

Recipe: Jessie’s Deviled Eggs

i8tonite: On the Joy of Deviled Eggs
Jessie’s Deviled Eggs. See the ones my dad loves at the bottom?

1 dozen eggs (from a local farm is best. Trust me, I grew up reaching under chickens to grab them)
Squirt of yellow mustard
Mayonnaise, to taste
Grated horseradish, to taste
Fresh chives, snipped to small pieces
Salt, to taste
Sweet and Hot paprika, to taste

Boil your eggs. Run them under cold water and crack the shells a tiny bit, to let the cold water in and cool them down. Drain. Peel the eggs and cut in half.

i8tonite: On the Joy of Deviled Eggs

Place the whites onto your special deviled egg plate (or a regular plate, if you don’t have one yet). Put the yolks into a food processor and buzz a few times to create crumbles. Scrape into a bowl and add your ingredients.

Be careful with how much mayonnaise you put in – you can always add more, but you can’t take it out. Stir carefully until all is blended. Then scrape with a spoon into the hollows of the whites. Sprinkle with paprika, to taste. Keep them chilled until serving.

My husband and dad love the hot paprika. I love the sweet. Everyone loves different amounts, so start with a light hand and keep the paprika next to the plate, for those that like to add more. We usually have several kinds of paprika around – the latest is some very delicious paprika direct from Budapest, brought back by my best friend (thank you!).

 

What do you add to your deviled eggs? How often do you make them?

i8tonite: On the Joy of Deviled Eggs
– The End. Go Eat. –

i8tonite with Mona Dolgov: A Perspective on the Food Experience…Why I Do What I Do

This is part of our on-going series on Food Musings. Today, we share the words and thoughts of Mona Dolgov, co-author of The Perfect Portion Cookbook.

Mona Dolgov: A Perspective on the Food Experience…Why I Do What I Do

I have always been fascinated with our relationship with food. It fuels our bodies, heals our ailments, gratifies our accomplishments, expresses our culture and identity, and graces our happiest celebrations. It can also be the culprit for risk and disease, even a crutch to combat sadness. Despite this, the pure chemistry and sensory experience in the kitchen, of cooking a meal from sight and aroma, to taste and the “natural” (vs. chemical) reaction satisfies both my creative spirit and my scientific curiosity.

As a nutritionist, business marketer, product and recipe developer for the past 30 years, I’ve pondered the complexity of the food and how consumers value it.

America’s dramatic decline in healthy eating is striking. The increase of dual working households and overscheduling of children, and technology has altered the traditional sit down meal and led to minimal time for “real home cooking”. The microwave oven, a welcomed kitchen technology, in addition to the myriad of prepared food items has led to the decline of quality food and the uptick of quick and easy prepared meals. Mealtime has become a function to feed a belly fast to get to the next task, rather than focus on the soul-satisfying home-cooked food.

The result? Weight gain, obesity, and all the bad stuff that comes with it—increased incidence of diabetes, heart disease, and based on medical research, certain forms of cancer. On an emotional level, it has led to diminished self-image, emotional stress, and depression. All of this drives me to provide consumers with knowledge, advice, healthy recipes and kitchen products that encourage a return to the kitchen to eat “real” food. I’ve chosen to work with product goods companies, home appliance companies, and supermarket chains that similarly embrace these goals.

Some phenomenal thought leaders have recognized these issues: the rise of healthcare costs (due to the increase of obesity, Type II diabetes and heart disease), the recognition of the “paragraph ingredient lines” filled with unpronounceable additives, and the unacceptable better-for-you quality of the food served at schools today for our children. Over the past 5-10 years, there has been resurgence toward eating healthier. Incorporating fresh fruits and vegetables, “perimeter supermarket shopping,” and product development in the appliance and food industry that has led to slow cookers, blenders for nutrient juicing, and cleaner and healthier ingredient in products, such as Greek yogurt, snack bars, plus lower sugar and sodium options, in boxed foods, like pasta, cookies, and soups. Consumers are beginning to seek this new lifestyle, and the tables have started to turn.

An issue still remains. The baby boomer generation is reluctant to cook and their lack of participation in the kitchen influences their children. Parents have worked like crazy, had families, and relied on the microwave and other pre-made offerings to get food on the table. Cooking has become a “holiday hobby”, or a goal if I had the time (and wasn’t using that time for something else I preferred to do).

The weekday home-cooked family dinner is a real challenge. Who doesn’t want to serve dinner around the table to family and friends? To overcome, consumers have increased buying delicious prepared foods, take-out, and frozen meals instead of toil over a hot stove and fail. Everyone eats at a different time, and most of the meals are eaten on the go or standing up! Moreover, kids are not taught the basics of cooking. I am one of the rare mothers who taught my children to cook. Their friends are amazed that they can prepare a meal from “scratch”.

For the past ten years, it has been my goal to make the entire food experience from purchase to the table, better for consumers by making it less intimidating, engaging and easier. I like making it fun — creating game changing products or sharing healthy tricks that ease the intimidation and open the door to blissful food experiences. Such was my involvement with launching the one-pot slow cookers and cooking systems, easy one-press blenders and food processors to make smoothie making and vegetable chopping a breeze. Plus, I’ve worked with great teams to create and design cookbooks for countertop appliance manufacturers and retailers, developing entertaining, easy- to-make recipes that provide 5-star cooking results. By having this lofty goal, my other intention is to help reduce obesity in this country. Knowledge is power—if I could, in some way, be an ally to provide actionable advice to better eating habits, then my personal passion has been fulfilled.

The Perfect Portion Cookbook is my personal and most exciting project to date. Co-written with Anson Williams of Happy Days TV fame and Bob Warden, this two-year project combines all of my scientific background, product development, marketing, consumer insights, and nutritional and culinary expertise. Anson’s idea to create recipes and snacks that use a 100-calorie system spoke to me. It is a simple way to help consumers eat responsibly and visualize how much to eat (100-calories at a time!) with simple and delicious comfort food favorites. Yes, you CAN have great tasting food that IS better for you! The biggest challenge was improving recipes to make them satisfying, delicious, and the caloric value divisible exactly by 100. We wanted readers to be mindful of their everyday food choices through 100-calorie portions.

My favorite part of the book was sharing nutritional and culinary tricks that are simple and clever. Our 100-calorie French toast, made with “better butter batter” (can you say that 5x fast) uses a little butter and honey in the batter. It replaces the butter cooked in the pan and can save hundreds of calories, without compromising on taste. The creamy mac and cheese recipe serves up a filling portion at 300 calories and has a punch of flavor using extra sharp cheddar and Parmesan cheese. Or how about using simple cupcake pans for making individual 100-calorie cheesecakes? I hope that these cooking tips are passed through the generations to become easy go-to habits for a healthier life.

I dream of many goals: the return to the kitchen as a ‘family central’, inspiring future cooks, and once again sitting around the table talking about our day. Small steps to create eating patterns through healthier meals and scaling recipes to 100-calorie portions is the future to getting consumers back on track and will help to contribute to slashing diabetes, heart disease and lowering obesity. Yes, we can do it!
Mona Dolgev: A Perspective on the Food Experience…Why I Do What I DoA nutritionist by training from Cornell University, with 25 years of acquired marketing acumen, Mona Dolgov has created her sweet spot. She has led and contributed to over 20 launch campaigns, created over 75 products in her career, and owns 3 product patents (NINJA®, Jarden®, and The First Years®). She has led the development of over 20 cookbooks for Jarden® (Crock-Pot® Slow Cooker), Ahold® (Taste of Giant®), and for Euro-Pro® (NINJA®). She is known for defining innovative trends, creating engaging consumer stories and WOWs, and creating innovative consumer uses and recipes that are on-trend.

Mona has also led and created scripts, recipes, and tips with a variety of celebrity chefs and food bloggers, dietitians, in addition to co-producing the development for You-Tube recipe videos.

i8tonite: A Day at H8ful Acres by Julie Fisher, Poet

This is the first of the on-going series on Food Musings written by award-winning poet and writer, Julie Fisher. She is also  the founder of Litmore, Baltimore’s Center for the Literary Arts. 
Julie's place 2I live on the East Coast, in Northern Baltimore County to narrow it down. We had three days media notice of the impending snow doom threatening the Mid-Atlantic. I am responsible for hunkering down prep. H8teful Acres is our “farm” a little off the beaten path with a ¼ mile driveway, so it’s smart to be prepared. We are fortunate as a family, my time is flexible during school/work hours so I can stroll through a supermarket during non-panic hours and before the shelves are stripped of bread, milk and toilet paper. Maryland started getting notice of the incoming snow on Wednesday. By Friday shelves were basically bare.

On Friday, I realized we were nearly out of milk. So I sauntered down to the local farm where we buy or pastured foods. Their business hours are weekends only, so they were just opening and were plenty stocked with their pastured milk. I even remembered to grab some bacon, eggs and sausage patties too.

I look forward to big snows. Maybe it’s the remnant thrill of snow days from school or the anticipation of slowing down, sleeping in, leisurely meals and snacking.

For Snowmageddon 2016, I’ll give my attention to turning a baked chicken into chicken soup, a pork butt for pulled pork barbeque, some Italian turkey sausages.  I’m thinking mornings that begin with eggs, hash browns and bacon or sausage and for a pre-shoveling low effort morning meal, you can’t go wrong with Irish oatmeal. I’m eager for no bossy schedule defining my time so I’ll have the calm to undertake gluten free blue corn muffins, yellow cupcakes with chocolate icing and maybe some chocolate chip cookies.

Since I’m a Pinterest user, I have lots of recipes I’ve saved. I daydream about uninterrupted time that to try these recipes. Some of the recipes are common dishes customized to be gluten free-I’m fixated on baking actually tasty gluten free breads. Some recipes are gorgeously photographed and I want to recreate the work of art. Of course, a range of flavors or ingredients I’m repeatedly drawn to- figs, aged cheeses, dark chocolate, pears, hazelnuts, quinoa and brassicas.

So this morning, squinting at the dawn glitter on 30 inches of snow, I had lethargic, cozy plans. The snow did not quiet my demanding senior cat Whitney. I still shuffled down to feed her and grind my coffee. It also did not quiet the apparently nocturnal, terrified kitten we adopted two days ago and named Scully. She mewed pathetically, off and on all night. Despite this, in my pre-coffee blur I snapped some camera phone shots of the sunrise-tinted trees before their drapery of snow melted.
Julie's PlaceKidlets and hubby intermittently arrived downstairs. Coffee levels were topped off, bacon was sizzled, eggs were fried in ghee and gluten free blue corn muffins were baked. Soon, my fantasy of cozy, lethargy became suiting up to shovel. First we dug a path to The Dragon (our outdoor wood burning furnace), knock icicles from the gutter over our doors. More shoveling to free my Subaru, even more shoveling to clear a path to the Subaru, and to the front and back door.

It’s not until the sun starts to sink behind the tree line that we go inside to shed our snow and ice crusted clothing. Our ache-y muscles whined when our stomachs growled. Dinner, or more accurately foraging in the kitchen, included hot dogs, Trader Joe’s Olive Oil popcorn, some slabs of cheddar and crackers and blue corn muffins. The pork butt will keep marinating. The Italian turkey sausages made it into a frying pan. Just the sausages. No onions or peppers or such. We just managed to get some pasta boiling.  Oh, it’s whiskey o’clock after dinner.

Fireplace
Fireplace

Finally, we reach destination cozy. Feet and fingers are thawed. We sit together in the glow of our laptops and phones while outside is almost daylight bright with full moon on expanse of snow. And I think to myself, what crazy, beautiful luck to live here at H8teful Acres with my family –a total surprise trajectory in the arc of our lives. I think of all the people who lived here before us and built this house and farmed this land and raised critters here.  For roughly 100 years now, this has been someone’s home. 100 years ago would be when my great grandparents would have been raising families. How, I wonder, would they have prepared for a blizzard bearing down on them? Would they scramble for bread, milk and toilet paper?

As it turns out, after leaping into internet rabbit holes, the answer depends greatly on where you lived and if you had any money. For one thing, toilet paper was a brand new product in the early 1900’s. It was expensive AND it was difficult to market to customers with delicate Victorian sensibilities. Most used the less vulgar Sears Roebuck Catalog or Farmers’ Almanac pages. So my great grandparents who lived in Baltimore City would need to run to the newsstand. My great grandparents who lived on a farm in West Virginia probably had to make do with corn husks or cobs. Yikes.

After reading, I’m hoping my great grandparents who lived in Baltimore City had some money. If they were a poor immigrant family, they were basically at the mercy of shop owners. Most likely they lived in a tiny apartment with only a coal or woodstove and maybe running water. No pantry or root cellar and definitely no refrigerator. No critters either to give eggs or milk. The most common groceries were cabbages, potatoes, onions and oats. If you had more money to spend you could get eggs, milk and a poor cut of meat. A green vegetable beyond cabbage was a splurge. Vegetable scraps were a staple for the really poor. Yum.

My West Virginia farming great grandparents were set if Mother Nature cooperated. They would can, ferment and smoke their cellar full. A good harvest would mean full winter stomachs especially if they had livestock to slaughter. But rural West Virginia can be unforgiving-harsh weather and a lot of brutal physical labor. A good year would let them store jerky, bacon and hams alongside pickled veggies and jams. Flour would be on hand for breads and cakes. Lots of root vegetables stocked in the cellar. Often the reality was- not quite enough. Mother Nature can be fickle and cruel. Injuries and sickness took their tolls too. So, even farmers likely ate a lot of cabbage, potatoes and oats through the winter. I don’t even want to think about what they did if they went without coffee.

I’m glad I wondered about my great grandparents…. Surfing the internet reminded me again what a cool life I’m living. I am spoiled in so many ways my ancestors couldn’t even imagine. I know I’m not going to starve or even really lose any variety in my eating choices through this blizzard. I can reach in the fridge and pull out the marinating pork butt. I’ll pop it in the oven to bake on low for a few hours and fill my warm house with a barbeque aroma. I’m going to grind some beans and brew one more pot of coffee before I go out to finish shoveling. Thanks Universe!

Marinade for any pork roast

  • 1/4 cup of olive oil
  • 1/4 cup of soy sauce
  • 3 – 4 cloves of chopped garlic
  • 2 tablespoons of coarse mustard
  • Salt and Pepper
  • 4 tablespoons of honey.
Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place thepork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking. Preheat an oven to 350 degrees F (175 degrees C). Fifteen minutes per pound. Cooked covered for the first half, and uncovered for the second. 
The End. Go Eat.