Thank You, Ravnhaus and CitizenQ!

Judy Mayberry

I made the fruit-preserves-filled pork loin roast tonight and it was SOO-PERB. I used boysenberry jam. I have a bunch of boneless pork loin roasts in my freezer from the last time they were on sale, cut in 1-1/2 to 2-lb. chunks so I won't be eating it for a whole week. I made it exactly as directed, using a plate setter upside down to hold the top rack. [p]Thanks to advice from CitizenQ on July 23rd, I kept the bottom vent cracked open just a hair, and used the butterfly top to maintain the 350° temperature. What a difference in control! Truly a no-brainer. Toward the end I put some thick asparagus stalks above the roast on the sides of the V-rack, and put on some really tiny potatoes. They were done when the roast reached 140° internal temp. Polder appears to be working again. The whole meal was terrific. All the jam disappears, by the way.[p]I hafta tell you about the potatoes. I have a lot of container plants, and one day I had an old potato that had little points growing out of it, so I stuck it in the soil in an unoccupied pot. Eventually a beautiful plant grew and flowered, and when it died I cut it off and thought, well, so much for that. Much later I found all these small and medium-size new potatoes under the dirt! I've been repeating this ever since and have a constant supply of delicious little potatoes (they'll get bigger if you leave them in the dirt). Try it.[p]