3 pound pork tenderloin or shoulder roast
3 tablespoons olive oil
2 tablespoons Lynn's Lemon and Herb Blend1 tablespoon Dijon mustard6 garlic cloves, peeled1/4 cup fresh parsley, or 4 teaspoons dried1 lemon1 jalapeño pepper, seeded2 teaspoons red pepper flakes1 cup chicken stockINSTRUCTIONS:Lemon Herb Marinade:In a food processor or blender, combine Lynn's Lemon and Herb Blend, Dijon mustard, garlic cloves, parsley, jalapeño pepper and red pepper flakes.
Blend for one minute.With the processor or blender on low, drizzle olive oil into blender to make a paste.
Blend for 1 minute. Set aside.
Prepare roast by making multiple shallow cuts or punctures.Place roast in a ziplock bag and add paste.
Massage bag to coat roast and force paste into cuts.Refrigerate for 2 hours or up to overnight.
Roasting:Place the roast in a 9x13 nonstick pan or a nonstick roasting pan, fat side up and lemon slices underneath and on top.
Arrange optional vegetables around pork.
Pour chicken stock around pork and vegetables.
Cover with aluminum foil.Roast at 275 degrees F until fall apart tender with internal temperature of 145 degrees F.Durning the last hour of roasting, uncover and baste with pan juices.
Remove from oven and re-cover with foil. Let rest 12-15 minutes.
If shoulder roast, remove bone and cut into pieces.
If tenderloin, cut into 1 inch thick slices.Recipe credit: Julia Webb
Homestyle Chicken Noodle Soup:
*Uses Leftover chicken from recipe at right or store bought rotisserie chicken.
2 tablespoons Lynn's Lemon and Herb Blend
2 tablespoons unsalted butter1 onion, diced2 carrots, peeled and diced2 stalks celery, diced3 cloves garlic, minced8 cups chicken stockSalt and pepper, to taste2 1/2 pounds bone-in, skinless chicken breasts or leftover roasted chicken, deboned and shredded.2 1/2 cups wide egg noodles (Ramen can be used as well)2 tablespoons chopped fresh parsley leaves2 tablespoons chopped fresh dill1 tablespoon freshly squeezed lemon juice, or more, to tasteINSTRUCTIONS:Melt butter in a large stockpot or Dutch oven over medium heat.
Add Lynn's Lemon and Herb Blend, onion, carrots, and celery.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.Stir in chicken stock.
Bring to boil; reduce heat and simmer, covered, until the vegetables are cooked through, about 15-20 minutes.
Debone chicken; cut into bite-size pieces or shred.Stir in chicken and pasta and cook until tender, approx. 7 minutes.Remove from heat; stir in parsley, dill, and lemon juice; season with salt and pepper, to taste.Recipe credit: Dolly Storie