Guru Goddess

What You Need:

1 C of soy sauce
3/4 C of beef broth
1/2 C of olive oil
2 tbsp red wine vinegar
1/2 tsp hot pepper sauce
4 garlic cloves, minced
1 tsp pepper
1 tsp dried thyme
1/2 tsp salt
1 bay leaf
1 (3 1/2 lb.) whole beef tenderloin

How to Make It:

Place the soy sauce, beef broth, oil, vinegar and hot sauce into a large sealable bag.
Add the garlic, pepper, thyme and salt and seal the bag.
Shake to mix the ingredients together well.
Remove 1 C of the marinade, cover and refrigerate.
Add the bay leaf to the remaining marinade and place the tenderloin in the bag.
Seal and turn to coat the tenderloin well and refrigerate overnight.
Allow the oven to preheat to 425 degrees.
Place a rack into a shallow baking dish.
Remove the tenderloin from the marinade and discard the marinade.
Place the tenderloin on the rack in the dish and baste with the reserved marinade.
Roast the tenderloin for 60 minutes or until the tenderloin reaches the desired doneness, basting often.
Let the tenderloin stand 15 minutes before slicing.

Makes 6 servings

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

What You Need:

6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne

How to Make It:

Allow the oven to preheat to 425 degrees and line a 15X10 baking pan with foil.
Scatter the potatoes and turnips over the bottom of the pan.
Layer in the onion wedges and evenly spread the carrots over the top.
Spray the vegetables well with a non stick cooking spray.
Bake for 30 minutes or until fork tender.

Makes 6 servings

Garden vegetables taste great no matter how you fix them but these roasted vegetables will give any main course meat the extra yum. Use any of your favorite garden vegetables including zucchini and squash. These may be topped with pats of butter instead of spraying them with the cooking spray just be sure to toss them occasionally while roasting to ensure all the vegetables are covered with the melted butter.

What You Need:

1 tbsp of flour
1/4 tsp lemon pepper
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 C of Swiss cheese, shredded
1 (2 lb.) boneless pork loin
6 oz. deli ham, sliced thin
1 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 tsp dried basil

How to Make It:

Preset the oven temperature to 325 degrees.
Place the flour and lemon pepper together in a bowl and toss to combine.
Add the butter and cream and stir until the mixture is smooth.
Fold in the cheese.
Cut the pork loin lengthwise down the center to within half inch of the bottom and lay open.
Cover with saran wrap and beat down until flatten to a 3/4 inch thickness.
Remove the saran wrap and place the ham slices over both sides of the roast.
Spread the cheese mixture down the center of the roast to within a half inch from the ends.
Starting with the longest side closest to you roll the meat up around the filling.
Tie with kitchen string to hold closed.
Mix together the paprika, marjoram, oregano and basil.
Rub the mixture over the outside of the pork loin.
Place the loin onto a rack in a shallow roasting pan.
Roast, uncovered, for 1 1/2 hours or until the internal temperature reaches 160 degrees.
Allow the loin to stand at least 10 minutes before cutting.

Makes 8 servings

Often times pork when roasted becomes quite dry but by adding a filling such as this cheese filling the pork will come out moist and very tasty. Serve the roast with a cream sauce to pour over each delicious slice. To make a cream sauce, sauté a little chopped onion in butter until tender. Stir in 1 tbsp of cornstarch until smooth. Add 1 C of heavy cream and a 1/4 C of chicken broth and bring to a boil cooking and stirring for 2 minutes or until thick. Remove from the heat and stir in 1 tsp of sour cream.