>Melba's Jammin'
>
>I went to Sam's yesterday for a couple things and came home an 8.25#
>boneless loin roast. It had a nice fat cap on one side of it that I'm
>hoping will add some moisture to it when roasting. I cut it into three
>2.5#+ roasts. AFAIC, the best part of the whole thing is that it was
>not injected with salt water by the mfgr.
>
>Question for you and whomever: Instead of turning all into smaller
>roasts, any reason I might not have cut some of it into slices? (Would
>that make them boneless chops?) I'm thinking that my Cherry Chipotle
>Sauce will be pretty tasty with it.

I wouldn't have cut it at all... I'd have roasted the entire 8 1/4lbs (I love
cold roast pork sandwiches). Pork shrinks quite a lot, at most I'd have cut
that roast in half. I really don't care for bonelss pork loin sliced into
steaks, for chops I want the real deal, chops must contain the bone or they
ain't chops (there is no such thing as a boneless chop). Boneless pork loin is
nice for stuffing; butterfly, stuff with whatever, roll back up and tie. Roast
pork is nice with a sweet n' sour pineapple sauce.

EASY!

1 (20 ounce) can pineapple chunks, undrained
3 teaspoons packed brown sugar
3 tablespoons ketchup
3 tablespoons soy sauce
2 tablespoons white or cider vinegar
1 tablespoon cornstarch
1 teaspoon ground ginger

Combine pineapple chunks, brown sugar, ketchup, soy sauce, vinegar, cornstarch
and ginger in saucepan. Cook until sauce boils and thickens.


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