Kallypso Masters HUGE Sale Alert!

First Time Ever: .99 Cent Sale 8/25 – 8/30

Book 1 (previously combined), MASTERS AT ARMS & NOBODY’S ANGEL:

Book 2, NOBODY’S HERO:

USA Today Bestselling Book 3, NOBODY’S PERFECT:

• Pat the meat dry and coat with the dry rub, then put into an uncovered glass oven-proof baking dish. (If you line it with foil ahead of time, it makes it easier to clean later and you can use the foil to wrap the meat after roasting.) Place dish of uncovered meat in refrigerator for a minimum of 2 hours or even overnight.
• In medium bowl, combine broth, marmalade, orange juice, and port wine together; pour over pork and return to refrigerator for 30 minutes to 2 hours. Turn pork occasionally so all sides are coated by the sauce. Remove from fridge about 30 minutes before cooking.
• Preheat oven to 350 degrees F.
• Place dish on center rack and bake pork with sauce until thoroughly cooked, about 25-45 minutes until the internal temperature reaches at least 150 degrees F. (Kally always errs on the side of caution when working with pork! Use a meat thermometer. Temperature should rise as much as 10 degrees after being removed from oven and 160 degrees after a few minutes resting is ideal.) Remove from oven.
• Cover meat to keep warm.
• Pour juices/drippings into a small saucepan. Add cornstarch. Bring to a slow simmer, stirring frequently, until slightly thickened.
• Uncover and slice meat to desired thickness.
• Serve with sauce poured over meat or on the side. See Spicy Rice recipe below to accompany.

• In a heavy, medium saucepan, bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil; simmer, uncovered, until lentils are just tender (about 12-25 minutes). Drain and transfer to a large bowl.
• In another heavy, 2-quart saucepan, cook 1 teaspoon garlic over medium heat while stirring for about one minute.
• Add rice to garlic pan and cook, continuing to stir for about a minute.
• Add remaining water (2-1/4 cups) and 1 teaspoon salt. Bring to a boil, then cover and cook over low heat for another 20 minutes.
• Remove from heat. Let covered pan stand for about 10 minutes, then using a rubber spatula, stir rice from top to bottom before adding to lentils mixture.
• In a heavy, 12-inch, nonstick skillet over medium-high heat, sauté onion and remaining teaspoon minced garlic in 1 tablespoon oil until onion turns a golden color (approximately 3-5 minutes). Add chile paste and continue to stir 1 minute. Stir onion mixture into rice-lentil bowl.
• In same skillet, heat oil over medium temperature until hot. Add rice-lentils mixture and fry. Use spatula to gently flatten until golden-brown crust forms on bottom (about 3 minutes), then stir rice-lentils and fry, flatten it again, until once again a golden-brown crust forms (another 3 minutes). Repeat frying and flattening until the crusty bits are dispersed throughout the dish (perhaps three more turns, or 9 minutes, for a total frying time of 15 minutes).
• Serve hot with Peruvian pork loin recipe, above.