Pork Loin Roast with Mustard Sauce, Guinness Boiled Cabbage, and Crock-Pot Black-Eyed Peas


Roasted Pork


3.5 lb center-cut bone-in pork loin (rib) roast
McCormick’s Apple & Sage Pork Chop Seasoning
1/2 cup olive oil


Preheat oven to 375°F. Whisk oil with spice mix.  Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. Cover pork loosely with foil and roast 1hr and 45 min. Internal temp should be 170 degrees.

Mustard Sauce


  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 3 garlic cloves, minced
  • 1/4 cup flour
  • 1 tablespoon butter
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup of sherry


Melt butter in pan. Add flour and cook for one minute on medium heat whisking constantly until creamy. Add wine and garlic. Bring to a boil; cook for 2 minutes.  Add broth; cover and cook for 8-10 minutes Stir in the butter, sherry, mustard and Worcestershire sauce; heat through. Serve with pork.

Inspired by: http://www.tasteofhome.com/Recipes/Pork-Chops-with-Mustard-Sauce

Guinness Braised Cabbage


  • 1 tablespoon olive oil
  • One head of cabbage shredded
  • (8 fl oz) Guinness
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Heat the oil in a frying pan over medium-high heat.Mix in cabbageand cook about 2 minutes. Pour in the Guinness. Season with salt and pepper.
Reduce heat to medium, cover frying pan, and continue cooking 5 minutes, or until cabbage is tender.

Black Eyes Peas


6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 green pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
1 pork chop with bone
1/2 teaspoon cayenne pepper
salt, to taste
1 teaspoon ground black pepper


Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, green pepper, jalapeno pepper, pork chop, cayenne pepper,  salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Inspired by: http://allrecipes.com/recipe/slow-cooker-spicy-black-eyed-peas/


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