On Friday, February 12, 2021 at 6:42:03 PM UTC-5, notbob wrote:
> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
> some pasta shells in the left-over sauce.
>
> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
> used Avacado)). Woulda been tastier except I fergot the dried mustard
> and salt, before tossing into blender (Julia Child). Duh.....
>
> Been working on meatloaf. It's pretty tasty with grape jelly on
> sammy. What was that recipe fer "grape jelly meatballs"?
>
> Bought a "pork-loin". As I also bought a "pork shoulder" and made
> "Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
> half my shoulder and carnitas with the other half, what should I do
> with the loin?
>
> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
> good.

Welcome back. You also seem to have laid hands on a plentiful supply
of quotation marks. But you're not a hoarder; you're sharing them
generously with all of us. ;-)

Treat the loin to some sort of dry heat like roasting or grilling. Cook it
to about 145 F and let it rest. It's ok if it's still pink inside. Since loin
has relatively little intramuscular fat, you could insert garlic cloves
beforehand or prepare a flavorful sauce, relish, or chutney to go with it.

Cindy Hamilton