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.

Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.

Sharon's rack of Pork recipe is just as good using a pork loin. And I've made this stuffed Pork Loin a number of times over the last 25 years. One of the few meats that I'll cook with a touch of sweetness. Home Cookin Chapter: Recipes From Thibeault's Table Herb Crusted Rack of Pork (Sharon/Chase's recipe) ========================= Here is one of our favourite autumn dishes. Juicy, tasty, elegant and easy! Get the butcher to french the bones for a nice presentation...although these days a rack of pork, with the bones already frenched, is readily available in most meat departments. (serves 4) 4 pound rack of pork 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish . Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 160 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. Home Cookin Chapter: Recipes From Thibeault's Table Stuffed Loin Of Pork ==================== 5 Pounds boned loin of pork Stuff with: Prunes and Apricots. Shove the prunes and apricots down between the two halves of a double loin of pork. Use the handle of a wooden spoon or a knife sharpening steel. Marinate in: 1 Cup white wine 2 Teaspoons dried sage 1 Teaspoon dried thyme 1 Large garlic clove 1 bayleaf salt and pepper Marinate overnight . Brown stuffed roast in butter and oil, in roasting pan. Add onions and carrots and brown also. Deglaze pan with reserved marinade. Add pork, 1 1/2 cups beef broth and 1/2 cup water. Braise pork tightly covered in preheated oven (350 F) for 1 1/2 hours. Transfer pork to oven proof dish. Brush Pork with Dijon mustard, and 1/2 cup brown sugar Roast Pork in hot oven (450 F) for 15 minutes or until meat registers 165 F and is brown bubb1y and crisp. Let pork stand loosely covered for 15 minutes. Strain cooking liquid from roasting pan, skim off fat and bring to a boil. Whisk in 1 1/2 tablespoons of cornstarch dissolved in 3 tablespoons of cold water Add 3 tablespoons of unsalted butter cut into small bits. Season with salt and pepper. Garnish with sprigs of watercress.

Cuff's does your rotisserie (oven) have a manual? My Ronco does and when I can get it out, I'll post what it says on a per pound timing. A marinade coating I always use on pork loin is this: Mix Paul Newman's olive oil and vinegar salad dressing with Grey P. mustard or the other brand that has champagne in it (can't think of name) Starts with an M, I think. Anyway, just NOT a hot mustard or a regular hotdog mustard. I can't really tell you ratios but the consistency will be like a little thicker than salad dressing. Maybe the ratio is like 50/50 or so. Taste it, shouldn't be over mustardy,,just a kick. My SIL started me on this and I keep a jar of this Mustard and that salad dressing just for this marinade. Maybe for the R. oven you'll want it a little thicker but I've done mine on Rotisserie with this marinade and it comes out great. Good luck.