Recipe from the Food Muser: Garlic BBQ Pork Loin

I've actually tried out a few different marinades for pork loin in the last few months, thanks to some great recipes inspired by friends. However this pork loin marinade, I actually came up with myself, and I am proud to say...it is pretty awesome! So here we go:

Garlic BBQ Pork Loin
2 Pork Loins, 1 LB each
1 CUP Apple & Eve Mango Passion Juice
1/3 CUP Yoshida's Asian Marinade (Teriyaki sauce/honey is a good substitute)
2 TBSP Minced Garlic
1 TBSP Worcestershire
1 TBSP French's Mustard
1 TBSP Jack Daniel's Dijon Mustard
1 TBSP Paprika
1 TBSP Onion Powder
1 TSP Kosher or Sea Salt
1 TSP Allspice
1/2 TSP Cinnamon
1/2 TSP Fresh Ground Black Pepper
1/2 TSP Ground Ginger

Add marinade ingredients into a steel or glass mixing bowl and whisk until all ingredients are mixed in well.

With a fork, perforate the pork loins modestly to allow the marinade to soak in a little more. I know they say not to do that, but yes, it actually works. Put both loins in a big freezer bag, then pour in the marinade. Seal bag almost completely, and then carefully squeeze out the air, making sure not to let any marinade escape, then seal completely. Allow pork loins to marinate refrigerated for at least 4 hours - more is always better. As a matter of fact, if you can begin marinating the pork loins late the night before, you are looking at maximum potential for awesomeness.

Preheat your oven to 350˚F. When oven is preheated, grab the bag with the pork loins out of your fridge, and put the pork loins into a long casserole pan, a 12"x 20" is ideal. The pork loins should be well saturated with marinade with the minced garlic sticking to them. Feel free to add some of the marinade into the casserole pan and if you can, scoop up some of the excess minced garlic from the marinade and apply it to the pork loin. If you have some House Seasoning (equal parts Salt, Garlic Powder, & Black Pepper ground), sprinkle a modest amount over the pork loins.

Put the pork loins into the 350˚F, and allow 45-50 mins cooking time. When time is up, take the pork loins out, and allow 10 mins resting time before cutting into the meat.

Garlic BBQ Pork Loin serves nicely with Hashbrown Casserole, Homemade Mac & Cheese, Roasted Red Potatoes, and/or Roasted Asparagus. Enjoy!

There is power in foods with intense aroma and flavor, friends. This pork loin has both, coupled with the unavoidable taste and after effects of comfort food enjoyment. Folks of all walks should enjoy this recipe, and then a movie.

Roma Family Restaurant

n., hole in the wall.
A small, very modest, often out-of-the-way place.

I am a huge fan of family-owned, hole in the wall eateries. I have a top five, and three of those five are in Northern VA. One hole in the wall eatery that has become special to my wife Megan and I, is Roma Family Restaurant in Woodbridge, VA. We have frequented Roma probably more than any other restaurant in Woodbridge.

In the tradition of some of the best hole in the wall eateries of Northern VA, Roma serves a variety of Deli, American, Italian, and Greek food, all with this amazing comfort-food quality. A menu with a pretty wide selection combined with a comfortable, family-friendly atmosphere makes Roma a great place to be. Roma also recently upgraded there interior to enhance the guest experience and ambience.

My go-to's on Roma's menu include, the Turkey and Cheese Sub served hot w/ onion rings, the Steak and Cheese Sub w/ fries, Meat Lovers Pizza (pepperoni, sausage, ham, ground beef, bacon & extra cheese), or The Gyro Sandwich. I have occasionally stepped out of my go-to zone, and ordered anything from Chicken Parmigian, Eggplant Parmigian, to Spaghetti and Meatballs, which all offer the taste and comfort of family food. Roma offers an amazing in-house marinara sauce with a few variations, including a sweeter sauce and a more savory version. Whether it's a pasta entree or an appetizer like Calamari or Mozzarella sticks, the marinara sauce is a signature taste of Roma.

There are a few things that make Roma special for us. We were first introduced to Roma by a dear friend from our church, Matt Glomb who, sadly, has since passed on. Roma was one of Matt's favorite places to eat, and whenever we'd eat together, it would always be there. Roma is a tradition for quite a few folks who go to our church, and has also hosted some of the most memorable fellowship times with the praise band and the youth group. Whenever the words "Pizza Night" come up, Roma is the winner every time!

Roma has become a great tradition for great food and for being a place where great snapshot memories with family and friends can be made. It's a tradition that begins with a great family with a vision for bringing the best of their family cooking to folks of all walks.

*Thank you Answers.com for the best definition to hole in the wall!

Ozzie's Corner Italian

Many who live in Northern VA are familiar with Great American Restaurants - they are the company who brought us amazing eateries like Sweetwater Tavern, Arties, Silverado, and Coastal Flats. I have always been a fan of these places, because they bring a focused menu of culinary offerings at a decent price and consistent high quality. The most recent addition to this tradition is a modern spin on Italian food at a place called Ozzie's Corner Italian in Fairfax Corner, conveniently located across from Coastal Flats.

My wife Megan and I had the opportunity to visit Ozzie's Corner Italian this past Friday night. We arrived around 9:45pm, which is a usually a good time to arrive at a GA Restaurant for quick seating (check out their call-ahead seating if you go earlier!) The lighting was low and ambient, and the staff offered a friendly greeting with instantaneous seating. The decor had a traditional retro metropolitan feel, dark leather booths, dark woods with elaborate designs and mirrors. I tend to favor places that are lowly lit, with a relaxing vibe.

As I looked over the menu, I noticed modern interpretations on traditional Italian dishes, although nothing that would convey unfamiliarity. The menu also includes some slightly Italian-ized American offerings like Short-ribs with Mascarpone Polenta, and a Cheddar Cheeseburger served on Panini, to name just a couple. The dish that caught my eye was a new offering called Pasta Amatriciana with Shrimp and Bacon, which sounded amazing, so order it I did - and promptly. Megan ordered the Tagliatelle and Jumbo Lump Crab, which almost made me second guess my decision, but sorry - bacon wins.

As we waited, the waiter brought us some bread, with the staple Ozzie rolls (featured at other Great Am Restaurants) and Ozzie's version of Focaccia bread. Both were fresh, and tasted awesome. If you are watching your weight, you may want to avoid the Ozzie rolls, because they somehow (deep fat fry) cram 200 calories into one roll, which is just slightly bigger than a donut hole. The Focaccia bread was very tasty, slightly oily, but a guilty pleasure nonetheless. Imagine a pan pizza crust with an aromatic Italian herb combination.

After a not-so-long wait, our entrees arrived, plated aesthetically and hot. The presentation of the Pasta Amatriciana with Shrimp and Bacon was awesome, and the first thing I noticed was the aroma of bacon and the tomato cream sauce, an awesome indicator that the shrimp was fresh. If you can ever smell the shrimp, look out. The fettucini pasta was slightly rustic and very fresh. So, in I go...I picked up a bite with some perfectly al dente pasta, bacon and shrimp and wow...incredible. The sauce was a nice balance of sweet and savory, a slight creaminess, not overbearing, followed by a slow rising heat provided by a little red pepper flake. The shrimp was tender, cooked perfectly, and completely complimented by the bacon. Ahh, bacon, will I ever be able to adequately sing your praises?

I could also see that Megan was enjoying her Tagliatelle and Jumbo Lump Crab. We'll usually have a taste or 3 of what we have on each other's plates. As she sampled the Amatriciana, I sampled a bite of the Taliatelle - totally amazing, as well! The pasta was resting in a white wine-garlic cream sauce with shiitake mushrooms and very thin, lengthwise slices of asparagus. The lump crab was cooked perfectly and was very fresh. All of it together was amazing, and I would probably order this dish in the future...perhaps with some added bacon??:)

I can't say enough great things about GA's Ozzie's Corner Italian. It is an eatery that fits with the rhythm of GA's culinary standard, yet offers something unique. Ozzies offers a chef-prepared taste at a great price, and I can't wait to go back. There is no doubt in my mind that Ozzie's will remain a fixture in an area where there are people of all walks looking for good food.