Kate Hill's French Kitchen has invited all to join in celebrating all things pig. Check out her site for information on this event.
She describes that "in anticipation of celebrating le prince de Janvier a SOME PIG Blogging Weekend is dedicated to the bacon loving, sausage making, boudin nibbling, charcuterie mavens amongst you. Devote some or all of the weekend of Jan 14-15 to preserving, preparing, photographing or just writing about a favorite dish featuring the other white meat.." She will post blogs participating on Jan 17th- Blessing of the Pig in honor of the Patron Saint of farmyard animals—San Antonio Abate whose feast day is on January 17th.
Also see information on this event at Savoring the whole hog, one piece at a time.: on this Pig Earth
See the summary of posts at Going Whole Pig posted 1-14-06.
I just happened to grill a pork loin this weekend. It was a small boneless cut which I seasoned with a cajun rub and put on the grill at about 250 degress for about 5 hours. I basted it with A&W Root Beer as I had a can that was loitering in my pantry. This I chose after reading somewhere that Coca Cola was used as an ingredient in a BBQ Sauce recipe(can not remember where I saw this or I would give props to he source).
Cajun Seasoned Loin
Perfectly Grilled Moist Loin