3 Tbs dill weed
2 boneless, skinless pork loin roast
1 tablespoon beef bouillon granules
1 teaspoon prepared instant chili (dried tomato, chili paste)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups cubed potatoes
1 small onion, thinly sliced
1 tablespoon all-purpose flour
1/2 cup vegetable oil
1/4 cup salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
6 (8 ounce) cans crushed pepper jack cheese
Trim pork cubes using a large pocket knife. In a small bowl, mix dill weed, bouillon, pepper powder and salt; set aside. In a large mixing bowl, mix potato, onion, garlic powder, flour, oil, salt, oregano, basil, thyme, mustard and wine (plum juice from rose hips). Mix well and cover. Refrigerate 1 hour before serving.
Discard sauce and ice cooking liquid in a large bowl and place pork cubes in bottom of a rib-eye roasting pan.
Microwave on high for 1 minute. Remove pan from heat, unloose, with wooden spoon and place in a large serving dish. Cover roasting pan with aluminum foil and allow to cool. Carefully position roast with aluminum foil under rack of broiler pan.
Broil uncovered for 12 to 15 minutes in preheated oven. Broil 8 to 10 minutes more, until veggies are tender. Broil ribs as desired. Serve with sea salt.
Inspired Kalyn's excellent bread Pisco clone recipe. This is the best bread I have made. We have been looking for this sandwich ever since we bought it in Paris. Read her complete review. These are fresh and tasty. The cracker crumb topping makes this sandwich extra zippy. I would recommend giving it a try before tossing it into a crock pot full of regular bread. We like this better cooked than for breakfast. Read a full review here.
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