Saturday, November 26, 2016

Pork Roast with a Black Cherry/ Rosemary Sauce

Holidays mean family gatherings and entertaining.  Who wants to spend hours in the kitchen when you could be chatting with friends?

This pork recipe presents beautifully and is so easy to prepare that you'll make it often.

I do something that's unusual.  I pre-slice the roast while it is raw. The meat will cook faster and all surfaces will be exposed to the tasty juices as it cooks.  Feel free to roast it unsliced and add some additional cooking time to the recipe.

Pork Roast with a Black Cherry Sauce
3 pounds pork tenderloin
2 Tablespoons of Joe and Son's Garlic Infused Olive Oil
1/3 cup Joe and Son's Black Cherry Balsamic Vinegar
1/4 cup water
2 Tablespoons dried rosemary
salt and pepper
Season the pork with salt and pepper. Slice the pork into thin serving slices and place in a roasting pan with lid. 
Combine the Oil, Balsamic Vinegar and water  in a tightly sealed jar and shake to form an emulsion.
Pour the mixture evenly over the pork and sprinkle the rosemary evenly over the roast.
Bake at 350 degrees for about 30 minutes or until cooked.
Arrange on a serving platter and garnish with fresh rosemary springs.  Use the pan drippings to spoon over the slices.

Thursday, November 24, 2016

We Give Thanks

On this day, the Joe and Son's Family is at home giving thanks for all of the wonderful blessings bestowed upon us.

We are blessed in so many ways....with family we cherish, with friends we really love and customers that we truly appreciate. May God bless you all.

                     We'll be back in the store tomorrow and we look forward to seeing you there.

                                             Happy Thanksgiving to you and your families!

Tuesday, November 22, 2016

Marilyn's Sugarfree Chocolate Pie

This recipe is basically a German Chocolate pie recipe, but with fewer carbs and  it is sugar free.
We have several diabetics in our family who do love chocolate desserts and this recipe allows them to indulge just a little bit.  Feel free to substitute pecans for the almonds and eliminate the almond extract.  It will taste just as good.



I cup finely ground almonds

2 packages Splenda

2 tsp butter olive oil

Cooking spray


2 large eggs
1 cup canned evaporated milk
1 tblsp butter olive oil
2 sq. (1 oz. each) melted unsweetened chocolate (cooled)
1/2 –3/4  cup  Splenda  Blend to taste ( equivalent to 1 cup sugar)
¼ teaspoon  of almond extract

1/3 cup unsweetened coconut…sweetened with 1 –2 packets of Splenda
1/2 -2/3 cup cup chopped almonds


Heat oven to 350 degrees.  

Grease or spray a 9’ pie plate.  Mix the ingredients for the crust and press into the baking dish.  Bake at 300 degrees for 7 minutes and remove from oven. 

 Mix the first 6 ingredients for the filling until smooth.

 Pour into baking dish. Carefully sprinkle the coconut and pecans over the chocolate mixture.  Gently press the topping into the chocolate surface by using the back of a tablespoon.

Bake until a knife inserted in the center of the pie comes out clean, about 30 minutes. Cool completely.