carols_stuff | Dec. 20th, 2012

PINEAPPLE MOJITOS

INGREDIENTS
12 fresh mint leaves
2 teaspoons sugar
2 lime, quartered
Ice cubes
4 tablespoons pineapple juice concentrate
1/2 cup white rum
1/2 cup club soda
Sugar cane sticks for serving (optional)

DIRECTIONS

Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the mint, sugar, and lime together. Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. Swirl with a sugar cane stick and serve

Roast Pork Loin with Balsamic Mustard Rub

Ingredients
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil, extra virgin
- 1 Tbsp zatarain’s or other creole mustard
- 1/2 tsp thyme, dried

- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 1/2 lb pork loin roast
Directions

1. Mix the vinegar, oil, mustard and spices together. Rub this all over the roast, pour what ever is left on the roast and let it marinate for about 20 minutes, or while the coals are getting hot.

2. When the coals are hot, sear the roast on each side about 5 minutes, then put in indirect heat, cover and roast about 20 minutes or until a instant read thermometer reads 165. Remove from the grill, and let rest a few minutes before cutting. If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.