This is simple and delicious! Chinese Pork and Rice 2 TB butter 2/3 c. uncooked long grain rice 1 t. salt 1 large onion, sliced into thin strips 1 green pepper, sliced into thin strips 2 ribs celery, chopped into thin slices 1 cup or more cooked leftover pork chopped small 1 1/2 cups boiling water 1 bouillon cube 2 t. soy sauce or more to your taste Melt butter in a heavy skillet. Add uncooked rice, salt and cook stirring until rice is golden. Add onions to rice and cook several minutes. Pour in boiling water and add cube. Cover tightly and cook 20 minutes until rice is tender. Add green pepper, celery, and pork to skillet. Cover and place on warm spot on stove for 10 minutes or until vegetables are tender but still a little crisp. Just before serving, stir in soy sauce. Serves 4. You could use beef broth instead of the water and bouillon cube. Just be sure to heat the broth before adding.

This the one I have made for years and everyone loves it. So easy to do and tastes so good. Marinated Pork Roast ½ cup soy sauce ½ cup sherry 2 cloves garlic, minced 1 tbsp dry mustard 1 tsp ground ginger 1 tsp dried thyme 1 4 to 5 pound pork loin roast, boned, rolled and tied Cherry sauce Blend first 6 ingredients. Pour over meat in a plastic bag; set in deep bowl. Marinate in closed bag 2 to 3 hours at room temperature or overnight in the refrigerator. Occasionally press gab against meat to distribute marinade. Remove meat from marinade; place on rack in shallow roasting pan. Roast, uncovered at 325º for 2 ½ to 3 hours or till meat thermometer reaches 170º Baste with marinade during last hour. Serve with Cherry sauce. Serves 10 - 12 people. Cherry sauce 10 ounce jar cherry preserves 2 tbsp sherry 1 tbsp soy sauce Place all ingredients in a sauce pan and heat till preserves are melted. Serve over meat. I double the sauce recipe since it is so good and everyone puts it on their meat and rice. I serve this with steamed rice

Like Linda, I like to rub them with some stuff and do them on the grill. YUM! These two recipe are great too and a big hit with my group. Sharon's calls for a rack but I've used the loin many times. Herb Crusted Rack of Pork (Sharon) 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 145 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. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 145 and then let the temp rise as it sits. APPLE CIDER BRINED PORK ROAST (Annie) 3 cups apple cider 3 cups water 1 bay leaf ¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 ½ tsp chopped fresh rosemary 1 ½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat David

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.