Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Cauliflower & Carrot w/ Couscous

Cumin over carrots and cauliflaur (bite sized pieces). Roast in over
until soft.

Serve over couscous, drizzle with olive oil and lemon juice.

Possibly serve with cumin chicken.

Orange & Cumin Pork Loin

Everyday Food, Dec 2010

– 3 pounds boneless pork loin, tied at 2″ intervals
– 2 tbsp olive oil
– 1.5 tsp ground cumin
– Coarse salt and ground pepper
– 1/2 cup fresh orange join (about 1 large orange)
– 1/4 cup white-wine vinegar
– 2 tbsp orange marmalade
– 2 tbsp chopped cilantro

Preheat over to 400.

Dry pork with paper towels. Rub with oil, salt, pepper, and cumin.

Over high, brown pork on all sides.

In a small bowl, whisk orange juice, marmalade, and vinegar.

Move pork to snug baking dish, drizzle with orange mixture.

Roast pork, basting, until cooked through (160), about 45 minutes.

Rest for 10 minutes, serve with cilantro and au jus.

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