My “Mock” Thanksgiving Dinner Today

Dinner was a success! The Molasses and Brown Sugar  Rub for the Pork loin cooked in 2 1/2 hours and it came out so very tender..the glazed outside was so tasty! So I’m saving the bone to use to make Kale and White Bean soup ( Ill post the recipe tomorrow)  in the crock pot tomorrow 🙂

The Roasted Fingerling Potatoes were crisp on the outside and tender on the inside. I found some turkey bacon in the fridge and added it to the roasted potatoes as well. Added a very nice flavor. I really enjoyed the pancetta with the Pan Roasted Brussel Sprouts! And this time the par boil on the brussel sprouts ahead of time really made quite the difference; not only did it cut down on the cooking time, but it made them so tender and they seared nicely in the pan.

Oh and I did add the red wine and I  also used red pepper flakes to the Fresh Cranberry and Blackberry Preserve Sauce…oh so good! Cant wait to use it on a wrap this week for lunch 🙂


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2 CommentsLeave a comment

  1. […] after the “Mock” Thanksgiving dinner, now I have decided what to cook tomorrow! Whew! So I did go with the whole turkey instead of the […]

  2. […] Bean Almondine Salad Used the last of the Green Bean Almondine from Thanksgiving and added it to a big fresh green salad.PS you can add Blue Cheese crumbles […]

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