Thought of you today -- while I was cutting up two half pork loins, I did one roast, one small roast butterflied to stuff, a few chops and some cut up. I was reminded that DH will take the smaller pieces at the end and tie them together (like a beef filet might be) if he want to make another "chop" rather than cubes for another use. Good luck with getting the house sold. I know that will make life and finances easier once you do. We had a period with two homes -- not my favorite.

I've never made a pork loin, but when I make a pork tenderloin I often use the following spice blend as a dry rub, and lightly sear the tenderloin before putting it in the oven. Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) I also commonly make a sauce to serve with the tenderloin as follow: Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion chopped 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling.

Eam, He doesn't cook often...he does grill meats though. :).It's taken 20+ years to get him to this point. It's a lot of work. :) Pulled Pork is easy. Good sweet, smokey, spicy rub on a big ol shoulder. No water, foil, nothing but a big ol pan to catch the drippings... In the oven fat side up, 250 over night. You wake up with your stomach growling! It'll be about half the size you left it at, and the crispy fat...omg...but moist, flavorful and hard to keep it out of your mouth before serving. Freezes well too. I cook up both of the shoulders from Costco and freeze it for quick meals later. Sandwiches, tacos, nachos and sometimes just a big pile on your plate with mac n cheese. Please share what yours turns out like. Pork is well loved in this household.

Thanks, dcarch. Someday I may buy a sous vide unit. This rolled boneless roast is about 4.5” diameter and about 12” long. i should have started earlier, cuz it will be done at around 8:45 pm or later. When were busy, we cut thin slices of the refrigerated roast, and make sandwiches from it — adding thinly sliced onions, good mustard, greens, whatever. The loin roasts wereon sale for about $1.80/Lb. we froze half of it. usually when we buy a loin roast, we cut some sections into chops to use for ground pork that’s often used in Asian dishes. The news says that the price of chicken is going to increase. I just made a large batch of Maine Fish Chowder. super easy, super delicious. None of that thick wallpaper paste matrix. Fresh clean fish, potatoes, onions, rendered lean salt pork (finely diced bits, crisped), hot water, milk, bit of butter. Better the next day. I took process photos if anyone wants instructions.