Well I've been pretty busy this past week as most of you can probably tell from the dearth of new posts. Work has got me hopping lately and time at home is of course prioritized with the family. I know I'm backlogged on everyone's favorite Friday feature around here and truth to tell, with the release of the Passion of the Christ, I thought it might be better left alone for a week. However, after some thought, I think it's still permissible to celebrate not only the beauty and brains of a noted Republican woman, but also one who is renowned as a devout Catholic. Therefore I give you Ms. Peggy Noonan.


Now then, in the interests of getting caught up around here, I'll post this week's recipe next. This week I give you a recipe which I've made many times in the past and it's always a nice treat around this time of year. Orange Glazed Pork Roast and let me tellya this recipe will feed some folks so don't plan on serving it up for two. This recipe came my way from one of my favorite cookbooks: Cajun-Creole Cooking by Terry Thompson.

Ingredients:
1 3 1/2 to 4 lb boneless pork loin roast
4 large garlic cloves, slivered
1 tbsp dried rosemary
2 tsps rubbed sage
1 tsp salt
1 tsp fresh ground pepper
2 navel oranges thinly sliced

Orange Glaze
1/4 cup orange marmalade
1/4 cup orange juice
1/4 cup stone ground mustard
2 tbsps light brown sugar

Pan Sauce
1/4 cup Grand Marnier or other orange flavored liquor
1 cup orange juice

Now then preheat your oven to 350 degrees. Place roast on a cutting board fat side up, make small slits in fat and insert garlic slivers. In a small bowl, combine rosemary, sage, salt and pepper. Rub the mixture onto the roast. Place the meat in a large roasting pan. Roast in preheated oven to an internal temperature of 165F about 1 1/4 hours. Roast is done when juices run clear when pierced. Meanwhile prepare glaze by combining the listed glaze ingredients. About 15 mins before the meat is done, brush the glaze over the meat and roast 15 mins more. Place roast on a carving boardwhile preparing pan sauce. To prepare the sauce, skim the fat from the roasting pan, place pan over medium high heat. Add Grand Marnier and orange juice, scrape up browned bits from bottom of pan and cook it for 5 mins. Slice the roast in 1/2" thick slices and drizzle the sauce over them. Place orange slices around the platter for presentation. This dish is wonderul with mashed or baked sweet potatoes and peas.

Now then, with Haiti going to hell in a handbasket for the umpteenth time and Super Tuesday approaching tomorrow, not to mention the ongoing saga of Jean "Effing" Kerry and his plans for America, I will try mightily to get back on track this week with the scathing political commentary you've come to expect.

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family