Mi Cushina cu Jeffrey

For the porkloin:

1. Season the pork loin: In a bowl, mix the pork loins with olive oil, onion powder, garlic powder, paprika, salt, and black pepper. Make sure the meat is well coated.
2. Cook the pork loin: Heat ¼ cup olive oil in a pan over medium heat. Sear the pork loin for 5 minutes on each side until golden brown. Remove from the pan and set aside.
3. Prepare the sauce: In the same pan, add butter, chopped onion, and garlic. Sauté until fragrant.
4. Add orange juice, mustard, honey, soy sauce, and cumin powder. Stir well.
5. Dissolve cornstarch in a little water, then slowly add it to the sauce while stirring. Let the sauce simmer until it thickens.
6. Return the pork loin to the pan and cook for another 5 minutes, ensuring the meat absorbs the flavors.
7. Garnish with chopped parsley and serve hot.

For the vegetable macaroni salad:

1. Prepare the cabbage: Boil the chopped cabbage briefly, then drain and let it cool.
2. Sauté the vegetables: Heat olive oil in a pan and sauté the onion, grated carrot, and bell pepper until slightly soft. Season with salt and black pepper.
3. Combine everything: Add the cooled cabbage, tomatoes, and chopped parsley to the pan. Mix well.
4. Finish with dressing: Pour the ranch dressing over the salad and mix everything together.