Smoky Italian Bread Dip
A blend of bold spices, underlined by a hint of paprika-inspired smokiness, make this dip absolute perfection. With garlic, fennel and oregano, this seasoning becomes the ideal vehicle for anything you can think of, from pasta and meat dishes to a veggie sauté.
Uses: Mix 1 tablespoon with 1/4 cup olive oil and let set for half an hour to allow the herbs and spices to soften. A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good. Try it in a tossed salad with tomatoes, olives, red onion and grilled chicken or drizzled on warm Italian bread.
Ingredients: Unrefined sea salt, paprika, garlic, onion, black pepper, fennel, basil, oregano
Roasted Pork Loin
1 (3 lb) pork loin roast
½ cup s.a.l.t. sisters Smoky Italian Bread Dip
1 bottle white balsamic vinegar
The night before you plan to serve the dish, coat pork loin liberally with Smoky Italian Bread Dip; the entire loin should be covered. Place seasoned loin in a gallon-sized zip-lock bag and pour in the bottle of white balsamic vinegar; refrigerate overnight. The next day, when you are ready to cook, preheat the oven to 350°. Place loin in the roasting pan with the marinade juice and cook for 1 hour, or until slightly pink inside. Remove from oven and cover with foil; let rest for 15 minutes. Pour pan drippings over loin, slice and serve.