Christine’s Smoky Italian Dip A blend of bold spices, underlined by a hint of paprika-inspired smokiness, make this dip absolute perfection. With garlic, fennel and oregano, this seasoning becomes the ideal vehicle for anything you can think of, from pasta and meat dishes, to a veggie sauté. Uses: Mix 1 tablespoon with 1⁄4 cup olive oil and let set for 15 minutes to allow the herbs and spices to soften. A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good. Try it in a tossed salad with tomatoes, olives, red onion and grilled chicken or drizzled on warm Italian bread.
Roast Pork Loin Serves 6 1 (3 lb) pork loin roast 1⁄2 cup Christine’s Smoky Italian Dip 1 bottle white balsamic vinegar The night before you plan to serve this dish, coat pork loin liberally with Christine’s Smoky Italian Dip; the entire loin should be covered. Place seasoned loin in a gallon-size ziplock bag and pour in the bottle of white balsamic vinegar; refrigerate overnight. The next day, when ready to cook, preheat oven to 350°. Place loin in roasting pan with the marinade juice and cook for about 1 hour, or until slightly pink inside and reaches 145°. Remove from oven and cover with foil; let rest for 15 minutes. Pour pan drippings over loin, slice and serve.
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