SODA SAUCE PORK LOIN & CREAMY CARROT CASSEROLE ~ BLOG 365.49

Using soda, whether it’s cola, 7UP or Dr. Pepper in recipes is truly something I learned from my southern grandmother.

SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

CREAMY CARROT CASSEROLE serves 8-10
8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 cup Duke’s mayonnaise
1/4 cup homemade chicken broth
1 tablespoon prepared creamy horseradish
FRESH ground sea salt and black pepper
3/4 cup FINELY shredded cheddar cheese
1 cup crusty sourdough pieces, small chopped

  • Place carrots in a saucepan and cover with water; bring to a boil and cook until crisp-tender.
  • In a skillet melt butter over medium heat.
  • Add onions and sauté until tender.
  • Season with salt and pepper, to taste.
  • Stir in the mayonnaise, chicken broth (or soup), cheddar cheese and horseradish if using.
  • Drain carrots; add to the onion mixture.
  • Transfer to a greased 13×9 baking dish.
  • Toss bread pieces with remaining melted butter.
  • Sprinkle with crusty bread pieces.
  • Bake 20-25 minutes, uncovered at 350°.

NOTE:

  • In a pinch you can substitute crushed Ritz crackers for the crusty bread pieces.
  • You can substitute the mayonnaise and chicken broth for an undiluted can of Cream of Celery soup.

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