"PENMART01" > wrote in message
...
> >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.
>
>
(recipe snipped)

Sheldon, I agree with you. I wouldn't have cut the roast, but would have
butterflied and stuffed it.

kili