Greek Souvlaki with Greek Salad

Serve this Pruitt family favorite with Greek salad (see below), orzo pasta, flat bread or pita and tzatziki sauce.

For meat:

• 3 lbs pork loin - cut up in 1 inch cubes
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tsp dried rosemary
• 1 tsp oregano
• 1 tsp dried basil
• salt and pepper

Toss together and marinate for 2 hours. Grill in a grill basket or cook on stove top til meat browns. If you cook it on the stove you may have to drain some of the juice so that meat will brown. You may also have to cook in 2 batches.

Salad:

• Chopped romaine lettuce
• sliced cucumbers cut in quarters
• sliced red onion
• Greek olives
• Cherry tomatoes - cut in half
• Chopped red pepper
• Feta Cheese

Salad Dressing:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt

Choucroute Garnie a l'Alsacienne (Sauerkraut with meat)

Add any meat you want to the crockpot......sausages, hotdogs, pork chops etc.

Rinse a bag of sauerkraut in a strainer and then place over meat in crockpot.

Add: 2 sliced onions

2 cloves of garlic

1 bay leaf

8 Juniper berries (found at specialty grocery stores in the dried herb isle)

Salt and pepper to taste

Cover with Alsace wine ( can also use German wine)

Cook in crock pot for 4-6 hours ( after a couple hours I usually try to mix it up a little)

Sage and Rosemary Pork - Phase 1 South Beach Diet

Serves 6
Description
Butterflying the pork loin open, filling it, and then rolling it back up is a great way to infuse flavor into the loin. This recipe is perfect when you're having guests for dinner.

Ingredients
FILLING:
2 tablespoons chopped parsley
1 1/2 tablespoons chopped fresh sage or thyme leaves
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper

PORK LOIN:
2 pounds boneless center-loin pork roast
3/4 teaspoon salt
1 teaspoon ground black pepper
1/3 tablespoon extra-virgin olive oil
Fresh sage leaves, for garnish
Rosemary sprigs, for garnish

Instructions
To make the filling: In a small bowl, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt, and pepper.

To make the pork loin: Preheat the oven to 350°F.

Butterfly the pork loin. Sprinkle the top side of the butterflied loin with half of the salt and pepper. Spread the filling evenly across the loin, leaving a 1?2-inch border along the edge where you made the first cut.

Beginning at the opposite edge, roll the loin up to wrap the filling. Using kitchen twine, tie the loin every 1 1?2 inches to hold its shape.

Rub the loin with the oil and sprinkle with the remaining salt and pepper. Place the loin in a small roasting pan and position on the center rack of the oven. Roast for 1 hour, or until a thermometer inserted in the center registers 155°F and the juices run clear. Let stand for 10 minutes before carving. To prevent slices from unrolling, skewer the roast every 1/4 inch with wooden picks along the edge where the roll ends. Slice crosswise between the wooden picks and ties. Remove the kitchen twine before serving. Garnish with the sage leaves and rosemary sprigs.

Tagine with Pork and Couscous

In a tagine with lamb ( or pork loin) and couscous, rich meat offsets the sweet taste of honey, cinnamon, and raisins. Vegetables lighten things up, and the couscous absorbs all the flavors. For best results, cook in a tagine (a glazed earthenware container with a conical lid) over a heat diffuser (a flat metal plate that is placed over a burner). Otherwise, use any large casserole or Dutch oven.

Read more: http://www.oprah.com/food/Tagine-with-Lamb-and-Couscous#ixzz1lMYUTEre

Makes 4 - 6 servings.

Ingredients

• 2 pounds boneless pork loin or lamb shoulder , cut into bite-size cubes
• 4 tablespoons extra-virgin olive oil
• 2 medium carrots , peeled and cut into 1-inch chunks
• 1 medium sweet potato , skinned and cut into 1-inch chunks
• 6 tablespoons honey
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 cup chicken broth
• 1 medium onion , coarsely chopped
• 4 cloves garlic , skinned and mashed
• 1/4 cup white raisins
• 1/4 cup toasted almonds
• Sprigs of fresh cilantro for garnish
• 1 box couscous

Directions

To make lamb: Season meat with salt and pepper. In a nonstick skillet, heat 2 Tablespoons olive oil; add lamb and brown over medium heat.

Place heat diffuser over another burner. Place tagine on top of diffuser and set burner to medium heat.

Meanwhile, in a large bowl, combine lamb, carrots, sweet potato, honey, allspice, cinnamon, salt, lemon juice, and chicken broth. Lightly toss to coat.

Add remaining 2 Tablespoons olive oil to tagine. When hot, add onion and garlic; cook until soft, about 6 minutes.

Add combined ingredients to tagine; cover and simmer approximately 40 minutes. Remove from heat; garnish with raisins, toasted almonds, and cilantro.

Meanwhile, make couscous as directed on box . Fluff couscous with a fork and serve alongside tagine.