Marjoram Recipes
Herb Roasted Pork
Tenderloin
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 1/4 cup vegetable oil
1 teaspoon
Spice Barn Thyme
1 teaspoon Spice Barn Marjoram
1 teaspoon
Spice Barn Rubbed Sage
1 teaspoon
Spice Barn Garlic Powder
1 teaspoon
Spice Barn Onion Powder
1 teaspoon
Spice Barn Ground Ginger
1 teaspoon each: salt and pepper
1 1/2 pounds pork tenderloins
Stir together first 11
ingredients in a shallow dish or zip lock bag. Prick pork with a fork, and
place in marinade, turning to coat. Cover or seal; let stand at room
temperature 30 minutes, or chill two hours. Remove from marinade,
discarding marinade. Place pork on a rack in a roasting pan. Bake at 350
degrees for 40 minutes or until a meat thermometer inserted into thickest
portion registers 160 degrees.
Split Pea Soup
1 pound dry split peas
2 1/2 quarts water
1 meaty ham bone
1 1/2 cups chopped onion
1 cup each: diced celery, carrots and potatoes
1 teaspoon
Spice Barn Parsley
1/2 teaspoon pepper
1/4 teaspoon
Spice Barn Garlic Salt
1/4 teaspoon
Spice Barn Marjoram
Place peas, water, and ham bone in stock pot;
bring to boil. Reduce heat; cover and simmer for 2 hours, stirring
occasionally. Stir in the remaining ingredients. Bring to a boil. Reduce
heat; cover and simmer for 30 minutes. Remove bone; and remove meat from
the bone. Chop ham and return to soup.
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