Originally Posted by MS2SB
Make up some gravy and make an open face sammich.
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I do the same for just about any pork loin that gets away from me and goes dry. Gravy is a tasty quick fix.
The sammich idea is a good one. I'll cast my vote for that.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS