On Mon, 28 Jan 2013 14:22:23 -0500, Jim Elbrecht >
wrote:

> rOn Mon, 28 Jan 2013 09:04:27 -0800, sf > wrote:
>
> >On Mon, 28 Jan 2013 09:06:11 -0600, jay > wrote:
>
> -snip-
> >>
> >> Interesting that is it half cured? I would cook it in an iron skillet
> >> on top of the stove since it is only two pounds and finish it in the
> >> oven. Roasted veggies always go well with pork. Maple glazed sweet
> >> potatoes, beets, and brussels sprouts along with a fresh garden salad
> >> including apple and orange slices lightly dressed with EVOO and apple
> >> cider vinegar.
> >>
> >Hmm. You just reminded me of beet and orange salad. I might add some
> >pomegranate seeds too, depending on what color beet I used. Not sure
> >what kind of dressing, maybe honey & lemon (olive oil, honey, vinegar,
> >sea salt and lemon juice).
>
> we love the dressing on this one-
> http://frugalfoodiefamily.com/2011/1...andied-pecans/
> "To Make the Orange Balsamic Vinaigrette:
>
> Juice 1 orange (to get about 1/4 cup). In a medium bowl whisk the
> juice, 1 minced shallot and 2 tablespoons balsamic vinegar. Add salt
> and pepper to taste, and finally whisk in 1/4-1/3 cup olive oil."
>
> I usually use a clove of garlic and 'whisk' in the little Ninja.
>
> Sometimes I candy the pecans-- sometimes just toast them-- but the
> texture is a nice touch.
>
Sounds tasty, thanks Jim!

--
Food is an important part of a balanced diet.