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Roasted Pomegranate Pork Loin

2/21/2020

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Ingredients:

1-2 Pork tenderloins (1 ½ pounds total weight)
1/3 cup 30A Olive Oils' Pomegranate Dark Balsamic Vinegar
1/2 cup 30A Olive Oil's Herbs de Provence EVOO
2 tbsps. 30A Olive Oil's Herbs de Provence Seasoning

Directions:

Whisk seasoning, balsamic and olive oil until well combined. Place pork into a resealable plastic bag and pour in marinade. Squeeze out air and seal bag; marinate 2 hours (overnight is even better).
Preheat oven to 350 degrees F (175 degrees C). Be watchful if using the convection setting, as it could prematurely brown the balsamic. We use the convection setting last 10-15 minutes.
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

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Smoked Hummus

2/8/2020

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Ingredients:

1 1/2 cups cooked or canned no-salt-added chickpeas, plus 3 tablespoons reserved cooking liquid or can liquid
1/3 cup tahini
2 or 3 cloves garlic, coarsely chopped (about 1 heaping tablespoon)
2 tablespoons Hickory Smoked Olive Oil, plus an optional drizzle for serving (see headnote)
1 teaspoon sea salt or kosher salt
Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
Sweet paprika, for garnish (optional)

Directions:
Combine the chickpeas, tahini, garlic, the 2 tablespoons of smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny.

Transfer to a bowl. Drizzle with a little more smoked olive oil or with the extra-virgin olive oil, if desired. Sprinkle lightly with paprika, if using, and serve.

RECIPE SOURCEFrom Smoke Signals columnist Jim Shahin

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Roasted Pomegranate Pork Loin

Smoked Hummus

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