Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!

Your pork will freeze well in the gravy, or separately, but I would not freeze the rice with it because it can get mushy. The rice will freeze fine by itself, although you may need to add a very small amount of water to it when you reheat it. We just had thick slices of a rack of pork that I roasted a few weeks ago and froze the leftover meat and gravy. It made a lovely dinner tonight along with some sautéed chard and applesauce. I'd like Linda's BBQ or fried rice conversions too. Lee

I've only read some of the replies, but here is what I have been doing. Baby back ribs, cut into single or double bones Place in crock pot. Add just a little water, sometimes also add a little apple juice for flavor. Cover, cook on high for about 4 hours. When ribs are tender, Add drained and rinsed kraut. I prefer to use bagged, but canned or jarred works fine. I rinse cause Dad can't have all the extra salt. Mix in about 1 T. sour cream to the kraut. Just dumpt the kraut on top of the ribs. Cook on high about 1 hour more. You can also do the same thing with a pork roast of your choice. You may have to cook it longer depending on size. The leaner the pork, the drier it will taste. The fat will cook out, so get the fattier cuts for moister meat. If I am doing my kraut seperately, I melt butter in a skillet and saute an onion diced, and add about 1 T of sugar, brown or white doesn't matter. Toss with kraut and either continue cooking the kraut on the stove or put everything in a casserole dish and put in 350 oven for an hour or so. Tami...who doesn't like kraut, but everyone else does, so I just eat around it!

You don't say what cut you have. If you cook that 6 pound loin roast at 400 for 2 hours it will be dry and tough. Start out at 1 1/2 hours....take it's temp, it should be 150 to 155 for no pink....then let it rest. If you over cook it it will be dry. If it's a shoulder or Boston Butt, you can cook it longer but slower and the fat will keep it temder. Linda C