I have one remaining hunk of pork loin, so that will be the focus of this week’s menu. The prior hunks were extremely dry, regardless of varied marinades and cooking methods – so I will brine this one in apple cider before cooking it.

I have some leftover cornbread muffins; I’m going to crumble them up, add some frozen corn and the last of the shredded cheese, pour on a mixture of milk & egg and bake it for a cornbread casserole to accompany the pork loin.

I bought some roasted vegetables (parsnips, brussel sprouts, carrots, rutabega) this weekend, and that will make a nice side dish too.