Food Experiments

[Jeff V]

I made a pork loin Bohemian style the other day. I put some bacon on it, roasted it until it was about half cooked, removed the bacon and rendered the fat out, used bacon fat from breakfast, then put potato dumplings, sauerkraut, and the pork sliced into medallions back into the pan then baked until the pork was cooked and the pork fat had distributed throughout the dumplings and sauerkraut. I have another in the freezer (they were buy one get one), I think I'll glaze with peach/habanero jam that I have left over from last summer.