Boneless Pork Loin Roast with Herbed Pepper Rub

This recipe comes from the Ohio Pork Producers Council so you know it's got to be good!

1 3-pound boneless pork loin roast

Herbed Pepper Rub:
2 tablespoons cracked black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degree oven for 1-1 1/4 hours (18 to 20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees. Remove roast from oven and let rest for 5 to 10 minutes before slicing to serve. Serves 6-8, with leftovers.

Recipe courtesy Ohio Pork Producers Council

Chipotle Meatballs

Recipe courtesy Woodhaven Farm

1 ½ pounds ground pork
1 medium onion, finely chopped
1 small zucchini, grated and drained well
1 large egg
1/3 cup bread crumbs
½ teaspoon ground cumin
2 tablespoons fresh oregano
1 28-ounce can whole peeled tomatoes
1 or 2 chipotle peppers in adobo

Cooked white rice and cilantro for garnish

Combine the pork, onion, zucchini, egg, cumin, oregano, 1 to 2 teaspoons salt and some pepper. Form into about 16 to 18 balls and brown on all sides in a skillet.

Combine the tomatoes and chiles in a blender and process until smooth.
Adjust seasoning. Add the sauce to the meatball skillet and simmer for about 30 minutes until sauce is thickened.

Serve with rice and cilantro. A sliced pepper would be good, too.