Sweet Potato Salad

1 Tbsp. extra virgin olive oil

2 oz red wine vinegar

1 Tbsp. garlic clove, chopped

1 medium onion, cut in 1 inch pieces

1 red bell pepper, seeded and chopped

2 lbs. sweet potatoes peeled and cut into 1-inch cubes

2 oz. green onion, sliced

½ tsp. thyme, crushed

salt and pepper to taste

Roast sweet potatoes in 350 degree oven for 45 minutes or until just done, cool and reserve. Preheat a large non-stick sauté pan over medium-high heat. Add garlic, onions, bell peppers to skillet and cook, stirring occasionally until vegetables are softened and lightly caramelized. Cool and reserve. Combine all vegetables once cooled and add oil and vinegar. Stir in thyme, salt and pepper to taste. Top with green onions and serve cold. Serving size: 1/2 cup. Yield: 8 servings.

Herb Roasted Pork Loin Sandwich with Balsamic Marinated Mushrooms

1 pound pork loin

2 tablespoons onion, finely diced

1/2 tablespoon olive oil

1 1/2 teaspoons garlic cloves, finely chopped

1/2 teaspoon Kosher salt

2 teaspoons Dijon mustard

1/2 teaspoon black peppe

r 5 whole wheat buns

1/2 teaspoon rosemary, chopped

2 tablespoons Dijon mustard

1/2 teaspoon thyme, crushed

1 tablespoon fresh basil, chopped

1/2 teaspoon oregano, chopped

Balsamic Marinated Mushrooms

Preheat oven to 250F degrees with a rack in the middle. Pat the pork dry and season with half the salt andpepper. Sear the pork on all sides in a preheated non-stick skillet. Stir together the shallots, garlic, mustard,herbs and 1 tablespoon of oil and smear over the top and sides of roast, then put roast, fat side up, in aroasting pan with a rack in the bottom. Roast at 250F degrees for 2-3 hours, or until pork is fork tender. Letrest and pull apart by hand or using a carving fork. Prepare the basil mustard by mixing 2 tablespoons Dijonmustard and 1 tablespoon fresh chopped basil. Assemble sandwich by placing 3 ounces of pork on thebottom bun, top with 1/2 slice Portobello mushroom and spread 1/2 tablespoon basil mustard on the topbun. Balsamic Marinated Mushrooms recipe on follows.Serving size: 1 sandwich Yields: 5 servings

Presented By: Chef Mark McKinney

Date: July 3, 2014