On Sunday, October 7, 2018 at 2:36:37 PM UTC-10, Sheldon wrote:
>
> Which cut of pork are you refering to... I roast bone on center cut
> pork loin all the time, I've never heard about drying nor have I ever
> and it turns out perfect every time. At holiday time I roast fresh
> ham, again I've never heard of drying and turns out perfectly
> succulant every time. WTF would anyone want to dry fresh meat... it
> dries as it roasts... sometimes to keep roasts moist I tent with foil.
> Some pork cuts are naturally lean like boneless loin, then it helps to
> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
> adds moisture too. Also roast at a lower heat, like 340ºF rather than
> 375ºF. Another trick with pork is to roast it while half frozen...
> learned that and other tricks from a huge bosomed Puerto Rican woman.
> Dolores Sanchez had boobs to die for but unfortunately she was too
> into born again.

You should try reading the posts before declaring an opinion. Otherwise, everything you say is for nought, maybe even less than nought. The poster is from a place that's probably not in the states. A special place where a loin roast has the skin still attached. Perhaps it's somewhere over the rainbow. Wherever it is, it sounds like a wonderful idea.

https://arnweb.blob.core.windows.net...544d234869.jpg

As far as Ms. Sanchez goes, it's a wonder you didn't let Jesus into your heart and accept him as your personal savior - so you could have had your way with her boobs.