Mangia!

Raise your hands if you love to eat. (Me me me - raising my hand and the dogs raising their paws)

Recently I have been trying at least one new recipe each week and I would like to share them with you. You'll notice that most of my recipe selections are Italian, what can I say, I love Italian food and I love pasta.

1) Italian Baked Chicken and Pastina(picture above) by Giada De Laurentiis from The Food Network.

2) Bucatini All' Amatriciana by Lidia Bastianich from Lidia's Italy. This dish is so good that hubby asked for it again 2 days after I made it! He doens't normally want to eat the same thing within a few days.

3) Cajun Chicken Pasta by The Pioneer Woman

4) Carolina-Style Pulled Pork by Jen Yu from Use Real Butter. I cook mine in a crockpot for at least 10 hours. It is so so so good. I think it's time to make another.

5) Horseradish Coleslaw by Emeril Lagasse from The Food Network. I didn't use apple and green onions when I made mine.

6) Marla's Maple Pork from The Taste of Home Magazine (recipe below)

Ingredients:
1 1/2 Lbs. pork tenderloin

For the marinade:

• 1/2 cup pure maple syrup
• 2 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard (I used spicy mustard)
• 2 teaspoons grated orange zest
• 1 1/2 teaspoon each curry powder and ground coriander (I have neither, so I used ground celery seeds. Hubby doesn't like curry.)
• 2 teaspoon minced garlic
• 1 teaspoon Worcestershire sauce

Instructions:

1. Trim pork of all visible fat. Place pork in a large resealable plastic bag or a bowl.
2. Whisk together all the marinade ingredients and pour over pork. Marinate pork in the fridge for at least 1 hour. Turn over pork several times to coat with marinade.
3. Transfer pork and marinade to a roasting pan or baking dish. Roast, uncovered, at 350F for 40 minutes or until thermometer inserted registers 155 to 160 degrees.
4. Let pork rest for 10 minutes before slicing. Slice pork and serve with extra sauce.

Note: When we made this, we were a little short of time, so instead of roasting the pork, we sliced the raw pork thinly(about 1/2") and pan-roasted the pieces. It cooked in just minutes and we served it as a pork sandwich with onions.

Mangiamo! (p/s: Simona, I hope I wrote that right.)