PORK Heat oven to 400F. Put 3-lb boneless pork loin roast in a roasting pan. Finely chop 3 large cloves garlic with 1 ½ Tbsp fennel seeds and 1 tsp each salt and freshly ground pepper. Rub over pork. Roast 1 ½ hours or until a meat thermometer inserted in center registers 155F. Remove from oven and tent with foil; let rest 10 min. (Cut half the roasted pork in large strips; save for Island Pork &Rice Salad recipe)
(Sometimes, if in a rush, I substitute pork with fried or baked chicken)
Rice Cook 2 cup converted white rice as pkg directs. Into ½ the rice stir 14-oz can artichoke hearts, quartered, and 7-oz jar roasted red peppers, cut in strips. Heat briefly; stir in ¼ cup grated Parmesan cheese. (Save half the rice for Island Pork &Rice Salad recipe)
Snap Peas Boil 12 oz fresh sugar snap peas 1½ min or until crisp-tender. Drain; toss with butter and salt.
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