Mmmmm, posole. I haven't made it for a while, thanks for reminding me before it gets too hot to want a pot simmering on the stove! Thinly sliced leftover pork on a French roll (or rye) with sauerkraut, melted cheese, & tomatoes...good sandwich! Pork enchiladas or tacos. Strips of leftover pork, stir fried with peppers, onions, and whatever other veggies you like, and your favorite stir fry type sauce, teriyaki sauce or simply olive oil, garlic, salt, pepper, herbs & a drizzle of balsamic over rice or cous cous.

I am making two 9 lb breasts this year. I have them thawing now and will brine them just over night so I'll need them completely thawed by Wed. I have a cell phone pic of my ahem breasts if anyone wants to see LOL!!! No seriously I am taking lots of pics this year to make a scrapbook to pass along to DD. Shhhh!!! Its a secret. I plan to document the entire meal all the prep, tips, serving ect... Cheers! Susie

I agree with Peppi, today's pork is leaner than ever, and it dries out quickly. It's very easy to overcook and then it will be dry. I like this recipe from Cooking Light, the apple cider brine gives a nice flavor, as do the herbs, and keeps the pork a bit moister. I never remember to brine it overnight, a couple of hours will do if that's what you have. I seldom have pork and fresh herbs available at the same time, so I use dried and I have subbed mustard seed for the coriander when I didn't have that. Lots of times I didn't make the cider reduction either, but it's very good. It's all good. Cider Brined Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 bay leaf 1 (2-pound) boneless pork loin, trimmed 2 cups apple cider Cooking spray 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh sage 1/8 teaspoon freshly ground black pepper Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350�. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350� for 1 hour or until thermometer registers 155�, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing. Note: Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat. Annie Kathryn Conrad, Cooking Light OCTOBER 2004

Well, I tried to guess. And it's less time not more. It was in the oven for 1 hour, I went to put the sweet potatoes in, figured I would check the roast and it was done!!! Hmmm, root veggies just went in so I had to let it sit for an hour or so. Well, I guess I know for next time. I also didn't like the taste so much so I think I will butterfly striploin and wrap that instead. I am killing time right now as I went to check my turkey first thing this morning and it was frozen solid as I put it in the car last night which was in the garage and it was above zero but I guess because it's insulated it was colder than the outside so any thaw my turkey did previously in the fridge froze overnight. So, now I a few hours to kill as supper has been delayed until 8 or so. I think I like meat as much as I like baking right now.