The Great OJ Milk Debate

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My husband and I don’t really fight. Before you all start gagging and making fake kissing noises, let me clarify. We don’t fight about important, serious things. . . often. We do, however, go to TOWN on the silly stuff. Silly stuff like which tastes better with Pizza (assuming that either would actually taste remotely good): OJ or Milk? I’m not sure how this debate started, but it has been one heck of a debate. We have been polling groups of friends for years now, still tenaciously holding to our own respective viewpoints. We really do need to get a life.

My husband is on the Milk side of the equation: A) Because my husband would drink milk with ANYTHING and B) He’s crazy.

I firmly hold that Orange Juice would be the better Pizza accompaniment. Why? A) Because milk mixed with anything tomato based reminds me of the stomach virus I had in 1st grade. B) Orange Juice does for the palette what a lemon would do. It makes everything taste more like itself. And don’t even think about arguing with me. Go get your own blog.

Because I am doggedly stubborn, I polled you all. Very few of you responded, probably because you think we’re weird. (We are.) But several of you did decide to add your two cents.

The results? A STINKIN TIE. Well, there was one “tie breaker” of sorts: my friend Baking Soda, of Bake My Day, asked if she could just have water. But she did add that Milk with Pizza would be disgusting (Whoo hoo!) and therefore I am pulling her answer over to the OJ side, because it’s my blog, and I can do what I want to. Plus, I asked my brother in person (who’s here in KY with me) and he emphatically voted for OJ.

I am therefore declaring myself the victor and will ceremoniously dance around with a a bottle of Minute Maid.

While I’m doing that, gear up your taste buds for a delicious recipe I made this weekend for an Orange Glazed Pork Loin. I actually adapted it for two tenderloins, but the glaze was the same. My favorite sister and her husband loved it and declared it the best piece of meat they’d ever put in their mouth. They are sweet liars, but it was pretty darned good, I’ll admit. On Wednesday I will be back with more on the menu. It was a smash hit.

Roasted Pork Loin With a Honey and Orange Glaze

Ingredients:

1/2 cup Honey
1 cup fresh Orange Juice
1/2 cup Marsala Wine (I used Chicken Stock, because I’m poor)

2-1/2 tbsp. Soy Sauce
1/2 tsp. Ground Cumin
1/2 tsp. Ground Celery Salt
3-4 lb. Pork Loin, boneless and cleaned
1 large Onion, chopped into large pieces
4cloves of Garlic, minced
Salt & Black Pepper to taste
1 tbsp. clarified killers European butter (I used regular butter)

 

1. In a medium saucepan, blend the first six ingredients and heat over medium heat until warm.

2. On a baking dish, lined with foil placed onions down and place the pork loin on top. Rub the loin with minced garlic. Season with salt and pepper. Rub with oil.

3. Place in a preheated 400° oven and cook for 30 minutes.

4. After 30 minutes, baste the pork loin with the honey orange sauce and continue cooking for another 40 minutes. Basting every 10 minutes.

5. Slice and serve with remaining honey orange sauce.

(C) 2001 Multi Media Productions, Inc.

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