Garlic Roasted Pork

Where I got the recipe: Internet

Tools you'll need: Blender or food processor, plastic wrap, roasting pan, measuring spoon.

Ingredients: 1 two-pound boneless pork loin, trimmed.

6 cloves of crushed garlic

2 Tbsp extra-virgin olive oil

1 Tbsp dried oregano

1 tsp paprika

1 tsp salt

1/2 tsp ground pepper

When I made it: Monday

If you're like me, you spend so much time thinking about what you're going to have to eat on Super Bowl Sunday, by the time Monday comes around, the last thing you want to think about is food. There might be some leftovers if you have the party at your house, but for the past five years I've attended a pot-luck party at the club. I always make my now-famous Franco Harris Immaculate Lasagna. For the past few years I've made two of them, since the first one goes so quickly. So this year, I pulled a pork loin out of the freezer when I got up Sunday morning and tossed it in the 'fridge so by Monday it would be ready to use.

This recipe is easy, and can be put in the oven in as little as 20 minutes, or you can let it marinate all day before you bake it. I let mine sit for about 10 hours.

I started shortly after I woke up on Monday morning. I was feeling pretty good, too, since the Packers won. I figured Rodgers would put on a clinic. My thoat was a little scratchy, though. I grabbed the blender and measured the garlic, oil, oregano, paprika, salt and pepper, one by one tossing them in there. I put the oregano in first, because it's dry, and I can use the measuring spoon again for the garlic and oil. Put the blender setting on "puree" and run it until it's smooth.

Now lay a large piece of plastic wrap on the counter, and slap your loin on there. Rub the spice mixture all over it. Really massage it in there. Put some personality into it. Now wrap the plastic around it, and put it in the refrigerator for at least 20 minutes, or up to 1 day.

Pre-heat the oven to 350 degrees f. Bake for 50 minutes to an hour, or until the internal temperature reaches 145 degrees. When it's done, take it out of the oven and let it sit there for 10 minutes before you slice it.

I served this one with my special mashed potatoes. My wife loves them. The secret ingredient is horseradish. I made my own this year from a plant in the garden. Turned out great, and really adds flavor to all kinds of foods. Anyway, I just add a heaping teaspoon to the mashed potatoes near the end of the mashing process. Serve and enjoy!