Snickers Yogurt

The fact that this recipe qualifies neither as SCD or Paleo is irrelevant. I hope that at some point in your own journey to health you come to realize that recipes can be adapted, quite easily. For instance, to make this SCD-legal just omit the cacao powder (maybe add extra cinnamon if so), or to make this Paleo use coconut milk yogurt and replace peanuts with almonds. I hope this satisfies your sweet tooth enough to stay away from an actual candy bar.

Ingredients:

1 cup yogurt
1 Tbsp honey
1 Tbsp cacao powder
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp sea salt
1/8 cup peanuts

Directions:

Mix everything together.
Eat.

Paleo Cilantro Lime Shrimp and Grits

 

 

I think the friends that I tend to hold dearest are those who encourage me to be creative, weather in the kitchen or in other aspects. When we surround ourselves with those who are like-minded that is when we are happy. In this case, I needed a push to come up with a new recipe. Here it is. Enjoy this light seafood meal with a nice pairing of white wine. Sauvignon Blanc, anyone?

Ingredients:

 

1 Tbsp coconut oil
1 pound fresh shrimp, shelled
1/3 cup chopped fresh cilantro (split)
1 Tbsp onion (powder or dehydrated flakes)

2 Tbsp coconut oil
1 medium head cauliflower
1 tsp white pepper
2 cloves garlic, finely chopped
1 jalapeno, finely chopped
salt, to taste
2 limes (split)

Directions:

In a pan over medium high heat, heat coconut oil.
Add shrimp, half of the 1/3 cup of cilantro, and onion.
Sautee until shrimp turn pink and start to curl, stir occasionally.
Once the shrimp are cooked through, remove from heat and set aside.

Meanwhile, "rice" the head of cauliflower in a high speed blender or food processor, like Vitamix.
To get a grits texture, I recommend using the #6 speed setting. Press cauliflower into the blades until small pieces are formed.

In the same pan as the shrimp were cooked in, heat 2 tablespoons of coconut oil and add riced cauliflower.
Add pepper, garlic, jalapeno, the rest of the cilantro, juice from one whole lime, and salt.
Cover and let cook over medium heat for about ten minutes, stir occasionally.
The "rice" is done when it is no longer crunchy- but do not over cook or it will be mushy.

Add shrimp to the grits and use lime wedges as garnish and squeeze over shrimp.

Candy Cane Cake

Candy Cane Cake

This cake is a favorite of mine to bring to Holiday dinners and parties especially if they are all ages celebrations. Understandably kids will be quite happy with one of the cupcakes especially but most adults go mad for them too. It's no wonder, with such a moist scratch cake topped with plenty of peppermint marshmallow frosting that the sight of it brings out the wide-eyed kid in everyone. Merry Christmas everyone!

Candy Cane Cupcakes

Candy Cane Cake

Recipe by Barry C. Parsons

Candy Cane Cake - this outstanding scratch cake is a kid favorite around here at Christmas time. My kids make the cupcakes to take along to their seasonal parties and they are very often the first items to get gobbled up.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Yield: One 9 inch double layer cake or 3 dozen cupcakes

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 2 tsp peppermint extract
• 3 large eggs
• 1 1/2 cups buttermilk
• 1/4 cup crushed candy canes
• 1/4 cup mixed red and green candy sprinkles
• 6 roughly chopped candy canes

Directions

1. Grease and flour two 9 inch cake pans and line the bottoms with 2 circles of parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and peppermint extract. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, fold in the 1/4 cup crushed candy canes and sprinkles, then pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. I've frosted this cake with Marshmallow Frosting with a little peppermint extract added but any good vanilla frosting is great on this cake. You can substitute a little peppermint extract to taste in your favorite frosting recipe but add just a little at a time, it's potent stuff. Find the marshmallow frosting recipe with our Black and White Cake.
9. If making cupcakes I find that making 1/2 of the frosting recipe is sufficient.
10. Sprinkle the roughly chopped candy canes over the top of the cake or cupcakes.

Winter Whites

Winter Whites

Here is the last of my remaining holiday treat ideas that didn't quite make it to the blog before Christmas. This is another old family favorite no-bake recipe. Again, my dear old Mudder is the guest chef because I stole these out of her freezer to take the pic! Thanks Mom!

Originally published Jan 7, 2010.

2013 update. The new photo above shows a batch of Winter Whites made by my teenage daughter Olivia, who now keeps us well supplied with this family favourite during the holidays. She loves to eat these straight from the freezer!

In a medium saucepan over medium low heat combine:

¾ cup butter

¾ cup sugar

1 ½ tsp vanilla extract

Very quickly whisk in

3 beaten eggs

and cook for about a minute whisking constantly. Remove from heat and add quickly fold in:

3 cups graham wafer crumbs

1 cup coconut

2 ½ cups mini marshmallow

In a 9x13 inch baking pan, line the bottom of the pan with graham wafer crackers. Spread the prepared mixture evenly over the crackers and chill well for a couple of hours or overnight. Top with whipped cream, cut in squares and serve. These freeze very well but you might like to use a non-dairy whipped topping if you want to freeze them with the cream already on them. If not, freeze them without the whipped cream and just add it before serving.

Cranberry Hazelnut Turkey Wellington

Cranberry Hazelnut Turkey Wellington

Here's a terrific festive entertaining idea for any day during the Holidays. I've heard from several readers who don't want or need to have all those turkey leftovers and are looking for an alternative to a traditional stuffed turkey. This is an ideal solution, especially for couples, small families or for dinner party entertaining. It's like Christmas baked into a beautiful puff pastry crust, which makes a stunningly gorgeous presentation when you bring it to the table to carve. I do serve this with gravy made from previously prepared turkey stock but if you like, it's also delicious with my recipe for Perfect Onion Gravy.

As a bonus recipe with this delicious dish, I came up with a delicious festive twist on a classic turkey accompaniment with this Citrus Fig Cranberry Sauce. You'll love the difference the addition of these traditional festive flavors makes to this easy to make sauce.

This turkey recipe is also the latest in our web video cooking series with CBC Newfoundland and Labrador. During December we have been featuring turkey recipes in the series to help promote the annual turkey drive to benefit local food banks during the holiday season. Please visit the CBC website for more information on how you too can help in this worthwhile charitable effort.

The video below shows how to prepare and put together this delicious dish. The complete recipe is on this page, below the video.

For some mobile users, if the video does not load below, please click this alternate link.

Cranberry Hazelnut Turkey Wellington

Cranberry Hazelnut Turkey Wellington

Prep time: 30 minutes
Cook time: 45-60 minutes
Total time: about 1 hour 30 minutes
Yield: 4 servings
Ingredients

• 2 sheets, (12 x 12 inches) frozen puff pastry, thawed
• 1 1/2 to 2 pounds uncooked turkey breast
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves minced garlic
• 1/4 cup chopped onion
• 1/2 cup chopped hazelnuts
• 2 cups dry bread crumbs
• few tbsp turkey or chicken stock
• 1 1/2 tbsp dry chopped fresh thyme
• salt and pepper to season
• 1/2 cup fresh or frozen cranberries
• 1 egg + 2 tbsp water (beaten together for an egg wash)

 Directions

1. Begin by sautéing the garlic and onions  in the olive oil and butter for a minute or two.
2. Add the bread crumbs and toss until they begin to brown slightly. Add the hazelnuts, thyme cranberries salt and pepper. Add only enough turkey stock to make the stuffing hold together.
3. Place the first pastry sheet on a parchment lined cookie sheet. Place the turkey breast along the center line of the pastry sheet. Brush the edges of the pastry with the egg wash.
4. Place the stuffing on top of the turkey. Place the second pastry sheet over the turkey and stuffing, Trim the edges to form an oval shape. Save the trimmings in the fridge.
5. Bring the edges of the dough together by pinching them together to seal. Roll the dough from the bottom layer over the top layer and press down all the way around the perimeter of the pastry. This creates a tighter seal.
6. Brush the egg wash over the entire surface of the pastry. Decorate with additional pastry leaf shapes if desired. Just cut leaf shapes out of the trimmed pastry and score leaf veining into them with the tip of a sharp knife. Cut four 1/2 inch slots in the top of the pastry to let steam escape. Chill for 20 minutes or longer in the fridge before baking. This helps the pastry to puff.
7. Bake at 400 degrees F for about 15-20 minutes then reduce the heat to 350 degrees F.  Use a meat thermometer to make sure that the center has reached at least 170 degrees F to be sure the turkey is completely cooked, about 35-45 minutes longer. Let rest for 10 minutes before cutting into individual servings.

Citrus Fig Cranberry Sauce

Citrus Fig Cranberry Sauce

What's turkey without cranberry sauce? It would be like not serving gravy with the meal. There's no need to serve it out of a can though because homemade cranberry sauce is one of the easiest things to prepare with your roast turkey dinner. This recipe adds some sweet figs and balancing citrus and spice flavors to the sauce for special occasions like the Holidays. These traditional festive flavors give very complimentary yet not overwhelming notes to the sauce.

Give it a try with roast chicken and pork as well. If you make a large batch and properly bottle it in mason jars, you can enjoy it for months to come and it makes a nice homemade gift too.

Citrus Fig Cranberry Sauce

Recipe by Barry C. Parsons

A delicious, lightly spiced accompaniment to roast turkey, chicken or even pork.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 cups sauce

Ingredients

• 3 cups fresh or frozen cranberries
• 1 cup chopped dried figs
• juice of one orange
• juice of one lemon
• 1/2 tsp finely minced orange zest
• 1/2 tsp finely minced lemon juice
• 1 cup water
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/4 tsp cinnamon
• 1 star anise (optional)

Cooking Directions

1. Simmer all of the ingredients together slowly for 30-40 minutes or until the cranberries are fully cooked and the mixture reduces and thickens to a jam-like consistency. Stir the sauce often as it simmers.
2. Remove the star anise if you used one and store in mason jars or in plastic containers in the fridge until served.

Apple Coffee Cake Muffins (paleo, scd)

First of all, sorry that I am terrible at keeping up with posting on this blog on a regular basis. I feel like I have to apologize for being remiss more often than I actually post as frequently as I should. In any case, I know this recipe will make up for it. Oh and there's a handwritten note on your dresser from me. Yeah, that should cover the bases.

Know what goes with coffee? Coffee cake. If you guessed that, you are really smart. Pat on the back for you. Now make these.


Ingredients:

Muffins:
1/4 cup coconut flour
3/4 cup almond flour
3 eggs
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup coconut milk (or water)
2 Tbsp honey
1 Tbsp coconut oil
1 cup diced apples

Icing:
1/4 cup coconut cream concentrate
1/4 cup coconut oil
3 Tbsp honey

Directions:

Combine flours, eggs, salt, cinnamon, vanilla, and coconut milk (or water), honey, and oil together in a medium bowl. Mix well.
Fold in the diced apples.
Lightly oil the insides of a muffin tin.
Spoon batter into muffin tin, it should make 9 muffins.
For the icing- if needed, soften the coconut cream concentrate and coconut oil in the microwave for ten seconds. Add honey and mix well. Set half of this icing aside.
Using the other half, spoon a small dollop of icing on top of each muffin.
Bake at 350 degrees for about 25-30 minutes, until tops turn light gold and insides of muffins are cooked through.
Let cool and remove from pan.
Use remaining icing to top.
Eat.

Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage

I've recently started experimenting with making my own fresh sausages and I've been loving it. I really love sausages but I am always skeptical about the length of time some sausages spend in supermarket coolers. Seems like there must be a lot of preservatives in there to give them the kind of shelf life that some of them have printed on the label; plus you never know what they are using for binders and fillers. They are almost always way too salty for my taste too and I just want to feel a little better about indulging in one of my favorite things to serve for weekend brunch.

Southern style breakfast sausage is one of my favorites and I have been working on getting the seasoning just right in a good easy homemade version. I think this is it. Everyone loved this sausage, even the boy child who isn't a big fan in general. They even had them for lunch when they came home from school the next day, made into delicious breakfast sandwiches with the leftover Buttermilk Biscuits from the day before. Be sure you have plenty of those light flaky biscuits on hand to serve with this tasty sausage.

Make a larger batch to freeze for up to a couple of months and enjoy these at brunch for several weekends to come.

Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage

Recipe by Barry C. Parsons

Easy Homemade Breakfast Sausage - deliciously seasoned breakfast sausage with very little salt and no preservatives. Remarkably little effort is needed to make this easy, delicious sausage.

Prep time: 20 minutes
Cook time: 7 to 10 minutes
Total time: 30 minutes
Yield: 1 dozen sausage patties

Ingredients

• 2 1/2 pounds ground pork shoulder or butt
• 2 tsp smoked paprika
• 2 tsp brown sugar
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp chili flakes
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp marjoram (or oregano)
• 1 tsp ground sage
• pinch cayenne pepper (or more to taste)
• 1 tsp dry thyme

Cooking Directions

1. Mix the salt and spices together until well combined.
2. Cut the pork into small cubes.
3. Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)
4. Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.
5. Form into 3 ounce patties and fry to lightly golden brown.
6. If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze. 

Easy Homemade Breakfast Sausage

Haystacks

Haystacks

Here's a very quick and easy macaroon cookie recipe using just a few simple ingredients. I always get requests for this recipe during the Holiday season because they are a real old fashioned Newfoundland favorite during Christmas time. It seemed every baker I knew while growing up made these every year.

I've modified the original recipe to include sweetened condensed milk which not only makes the recipe easier, it keeps the centers more moist too. A nicely packaged batch of these would make a lovely gift for the coconut lover in your life too.

Haystacks

Recipe by Barry C. Parsons

Haystacks - a real old fashioned simple coconut macaroon cookie that's formed in a boiled egg cup. A very popular treat at the Holidays.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies

Ingredients

• 1 cup sweetened condensed milk
• 5 cups unsweetened dried coconut, (fine or medium cut)
• pinch salt
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar
• 3 tbsp sugar
• 2 large egg whites
• 1/4 cup glace cherries

Directions

1. Preheat oven to 325 degrees F. Line baking sheet/2 with parchment paper.
2. Combine the sweetened condensed milk, the vanilla extract and salt.
3. Fold in the coconut.
4. Whip the egg whites to soft peaks along with the sugar and cream of tartar.
5. Fold the egg whites completely through through the coconut mixture.
6. Form the haystacks using a boiled egg cup or small ice cream scoop. Keeping the inside of the egg cup slightly wet helps form the cookies.
7. Top each haystack with a piece of glace cherry or other dried fruits or nuts.
8. Bake at 325 degrees for about 20-25 minutes or until the bottom edges just begin to turn brown.
9. Cool completely on the pan. Store in an airtight container. Can be frozen too.

♥ Chocolate Peanut Butter Cupcakes

Who doesn't love chocolate and peanut butter?

Chocolate Peanut Butter Cupcakes

Cupcakes

3/4 cup unsweetened Dutch-process cocoa powder...
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream, at room temperature

Preheat the oven to 350 degrees. Line standard cupcake pans with liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium saucepan over medium-low heat, combine the butter and the sugar. Stir to combine, until the butter is melted and remove from heat.

Transfer to the bowl of mixer and beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until combined.

With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Frosting

1 -1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 cup creamy peanut butter
peanut butter cups or miniatures chopped small
peanut butter morsels and chocolate chips

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Add peanut butter. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes. Decorate with peanut butter and chocolate chip morsels and candy if desired.

NOTE: Allergic to Peanut butter? Use this wonderful chocolate frosting...

Chocolate Fudge Frosting

1/2 cup (1 stick) butter or margarine
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Photograph is copyrighted and the property of ©Welcome Home.

♥ Homemade Hostess Cupcakes

I made quite a few cookies, cupcakes and brownies for the Church bake sale this past weekend and I have already posted some photos and shared a few recipes here at Welcome Home. But of all the things I made these cupcakes sold the fastest ...and brought in the most money for the homeless. Maybe because all of us know how good they are! 

Homemade Hostess Cupcakes

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup boiling water
⅓ cup cocoa powder
⅓ cup semisweet chocolate chips
¾ cup sugar
½ cup sour cream
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, and chocolate chips in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool cupcakes in tin for about 10 minutes, then turn out onto wire rack and cool completely.

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups marshmallow cream

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoons pure vanilla extract

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add vanilla; let stand until cool but still glossy and liquid.

White drizzle for top:
1/2 stick unsalted butter
1 tablespoons milk (or more if necessary)
1 cup powdered sugar
1/4 teaspoon vanilla

Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip to pipe your decorations on the cupcakes.

Assembly:

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier. Smooth out any cream that is left on top with a spatula. Don't be afraid to overfill if you like the rich creamy center. I usally fill them until the cream starts to run out of the top. Chill cupcakes for about 10 minutes.

Next dip the tops of the cupcakes into the chocolate ganache and give them a little twirl to cover them completely. I usually tap my dipped cupcake on the tray or work surface and it will smooth out any bubbles. Chill for at least 20 minutes or until ganache is set.

Finally with your piping bag add your decorations on top. You can go with the traditional curly line or you can write what you'd like.
Store in the refrigerator.

Photograph is copyrighted and the property of ©Welcome Home

Oven-Roasted Pork Loin Recipe

Not very long ago I started roasting pork loin.  This is one of Sam's favorite main courses.  Searing the pork loin first before putting it in the oven, and topping it with brown sugar, gives the pork a nice crust that is so flavorful.  The pan broth is a great accompaniment to the pork.  Also, roasting the pork loin at a higher temperature, like I do whole chicken, really seals in the juices.  The result is fantastic.  This pork goes really well served with Maple Baked Squash and Apples (pictured above).

Oven Roasted Pork Loin Recipe

2+ lb boneless pork loin top loin roast
Salt and pepper
2 tbsp olive oil

2 tsp brown sugar
1 tsp salt
1/2 tsp pepper

1 cup water
1/4 tsp salt

Preheat oven to 400 degrees.  Heat the olive oil in a large pot over High heat.  Swirl the pot so the oil covers the pot evenly.  Salt and pepper the fat side of the pork loin and set it in the hot pot, seasoned-side down.  Let it sear for 4 minutes, then flip it to the other side for 4 more minutes.  When done searing, place the pork loin, fat side up, in a rectangular baking pan sprayed with non-stick cooking spray.  Combine the brown sugar, salt, and pepper in a small bowl and spread it evenly over the top of the pork loin.  Put it in the oven uncovered for 25 minutes per pound (for example, a 2.4 lb pork loin would roast for 60 minutes).  When the time is up, move the pork loin onto a cutting board to rest for 10 to 15 minutes before slicing, covered with a piece of aluminum foil.  While the pork loin is resting, pour the pan juices into a small pot and add a cup of water and 1/4 tsp salt.  Stir it and heat it to a boil.  Pour it in the bottom of your serving tray, then set the sliced pork over it.   A 2 pound pork loin serves 4 to 6 people as a main course.