erehweslefox
Sous Chef
I'd love to claim credit, but that recipe was from Janet. It sounds wonderful.
Joint OK? I loved Janet's sauce, but I got some ideas from yours. I kind of mixed. Now wrote down some of what I did, but it is scrawled on a couple different index cards. When I put it together if I post it, I will call it the Kayelle/Janet Pork Extravaganza. Mostly your cooking with Janet's sauce. I got a pork loin that was more than I was looking for, but on budget I went from there.
I am trying to get to making considered reproducible recipes. Hate to say it but sometimes, (maybe usually) I still wing it.
Will say I decided to get a loin, just because I could get a whole loin for the price and a bit less of chops. Respect for Kosher, but I can freeze the leftovers, and I am not stupid about money.