Maple-Mustard Pork Loin with Roasted Potatoes

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2 teaspoons chopped fresh rosemary plus 6 sprigs
  • 4 cloves garlic, smashed and peeled
  • 1 4 pound boneless pork loin (about 12 inches long)
  • 1 8 ounce package  lean sliced bacon
  • 6 small baking potatoes (1 1/2 pounds), quartered
  • Salt and pepper
  1. In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
  2. Preheat the oven to 375 degrees . Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
  3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150 degrees , about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.

Golden Potato Soup

What you’ll need:

  • 1 ½ cup boiling water
  • 3 cup diced potatoes
  • ½ cup chopped celery
  • ¼ cup chopped onion
  • 1 tsp salt
  • pepper to taste
  • 1 chicken bouillon cube
  • 2 tbsp flour
  • 2 cups milk
  • ½ lb. Velveeta cheese, cubed


Combine first 7 ingredients. Cover. Cook until veggies are tender. Blend flour with a little bit of milk then add to soup. Add remaining milk. Cook until thick. Add cheese. Stir until melted then enjoy!

Baked Potato Soup

What you’ll need:

  • 6 slices bacon, cut up
  • 3 unpeeled baking potatoes, chopped
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ½ chopped celery
  • 4 cups milk
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 1 cup sour cream
  • 2 tbsp. flour
  • 2 tsp. paprika (optional)


Cook bacon in large saucepan. Remove bacon, drain dripping reserving 3 tbsp.

Add potatoes, onion, carrot, and celery to drippings. Cover and cook over low heat. Stir occasionally until potatoes are tender. Stir in milk, salt and pepper. Bring to boil and cook until potatoes are done. Then remove from heat.

In bowl, mix sour cream, flour and paprika. Slowly stir 1 cup of hot mixture into sour cream mixture. Stir until creamy and then add to hot mixture.

Serve with bacon and green onions on top. You can also add cheese on top.

Chicken Potato Soup

What you’ll need:

  • 6 ½ cups water
  • 4 boneless chicken breasts
  • ½ onion chopped
  • 2 carrots grated or ½ bag shredded
  • 4 tsp. chicken bouillon or 4 cubes
  • 1 T Parsley
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ cup butter
  • 2/3 cup flour
  • 1 c heavy whipping cream
  • 2 c grated cheese


Cook chicken in water.  Take chicken out of water; make sure you have 6 ½ cups of chicken water.  If not add water to total 6 ½ cups.

Add onion, carrots, bouillon, parsley, salt, and pepper to the water.  Cook about 5 min. or until carrots are slightly cooked. Then add potatoes.  Cut chicken into small pieces and add to pot. Simmer until potatoes cooked (about 10-20 min).

In separate pan melt butter add flour.  Use a whisk and add cream.  Stir constantly.  Should be thick like pudding, add milk if needed.  Stir in flour mixture to the chicken and potatoes.  Add cheese and stir until melted.