I roasted a big pork loin and then cut it into five big chunks for another dinner and lunch from each part.
The side dish is bulgur with onions, carrots, celery, and mushrooms.
The asparagus is just starting to come in now, and I thought the tomato slices gave my plate a festive look and a nutrition boost.
There was plenty of additional gravy for sopping up with fresh sourdough bread!
Heavenly!
Adventures of Dorrie Anne 
Mmmmmmmmm. . .
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I had pork chops this evening – would love to roast a loin but for just one person it doesn’t make sense. I get tired of eating it long before it’s gone.
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I freeze the part we don’t eat right away. It thaws and reheats well, and is a snap to heat up in a bit of BBQ sauce. I’m doing that right now!
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yummy, Judi
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Oh yes! ;->
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Such indulgence, but worth every cent.
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Actually it is very thrifty – sale price of $2.49/lb. and no bone or fat.
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A little does gooooooo a long way. lol
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