Or, two ways to enjoy one pork loin.
Night One: Cook your pork loin as desired, making sure it's tender and juicy. Serve with cheese grits and sauteed greens. Some cornbread wouldn't be bad either. This is southern tried, true, and delicious!
Night Two: Shred the leftover pork. Saute chopped onions, garlic, and zucchini in olive oil until tender. Add one can of diced tomatoes and one can of tomato sauce. Stir in a pinch of sugar along with some basil, oregano, thyme, and rosemary {or whatever suits your fancy}. Don't forget a splash of red wine if you have it. Add the shredded meat and simmer. Season with salt and pepper to taste. Serve over pasta with a dusting of parmesan. Rosemary focaccia is a very nice compliment for a rustic, homey, and comforting meal.
If you have room for dessert then by all means enjoy Ina Garten's Apple and Pear Crisp. The world will be a deliciously happy place, I promise.
Wow, after nineteen weeks of simply surviving in the kitchen it's nice to be enjoying my food again!
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