½ pound pork loin roast

½ cup dry white wine

1 tablespoon lemon juice

1 teaspoon olive oil

⅛ cup Mr. Spice honey mustard sauce

1 tablespoon minced shallots

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried thyme

⅛ teaspoon ground black pepper

• Pat the pork loin with paper towels to remove any excess moisture. In a heavy, freezer-style, sealable plastic bag, combine all the remaining ingredients; turn the bag until the ingredients are well mixed. Add the meat to the marinade and turn the bag to coat the meat evenly. Place the bag in the refrigerator. (Note: The longer you marinate the meat, the more intense the sauerbraten-style flavor of the meat. Pork loin is already tender, so you're marinating the meat only to impart the flavors.)

• Preheat oven to 350°. Treat the rack of a roasting pan with nonstick spray.

• Remove the meat from marinade and place it on the prepared rack in the roasting pan. Roast until a meat thermometer reads 150° to 170°, depending on your preference. Tent the roast with aluminum foil and let “rest” for 10 minutes before carving.

Paprika Primer

Paprika sold in the supermarket is mild in flavor, usually good mostly for adding color to a dish. You can alter the flavor of a dish by getting one of the paprika varieties from a specialty shop, like the Spice House (see Appendix B). Varieties include Budapest Exquisite Sweet, California (mild with a deep red color), Hungarian Sweet, Hungarian Half Sharp (slightly spicier), Smoked Spanish Sweet, and Smoked Spanish Hot Paprikas.