Pork, Southern Fried Rice, and Steamed mixed veggies

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• Pork Loin
• 1/2 c. olive oil
• 1/3 c. lemon lime soda
• 2 Tbsp minced garlic
• 1 Tbsp granulated garlic
• 2 tsp. powdered ginger
• 1/3 c. soy sauce
• 2 tsp. Dijon mustard
• 1 tsp horseradish
• 3 Tbsp lemon Pepper seasoning
• 2 - 4 lb. pork loin, boneless
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• Combine all the ingredients, except the pork and whisk together. Add the pork, cover, and refrigerate overnight.

Place a long sheet of tin foil in the bottom of a glass baking dish. Add the pork and the marinate. Pull the tin foil up around the sides and ends of the pork and seal on top. Bake at 350 for 2 hours, remove the tin foil and bake an additional hour until meat thermometer reads 145.

Southern Fried Rice

1 lb. bacon

1/2 medium onion, chopped

1 carrot, grated

1/2 c. peas

2 eggs, very lightly beaten

4 c. cooked rice

Saute bacon in a large skillet until crisp. Remove bacon and reserve drippings. Saute onion in drippings until onion is almost tender, add carrots the last 30 seconds of onions. Add peas and rice. Toss to mix and heat rice. Push rice mixture to the sides creating a well in the middle. Add eggs, scramble until solid. When cooked, chop up fine. Mix with the rest of the rice mixture. Top with crumbled bacon and serve immediately.

Veggies

1 lb fresh asparagus

1 carrot

lemon pepper sprinkle

oil

Peel the carrot, and then use the carrot peeler to make thin ribbons of carrots. Saute the carrots and asparagus for about 3 minutes, add 1/3 c. water. Cover and steam until veggies are tender. Sprinkle with lemon pepper.