Melba's Jammin' wrote:
> 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.
> --
> -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
> "Peace will come when the power of love overcomes the love of power."
> -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

I usually cut these into thirds, roast one whole, butterfly and stuff one, and
then cut the third third into about 1 inch medallians. I can't call them
"chops" without a bone, so medallian wins for the name.

I'm thinking grilled (over hardwood charcoal) after being rubbed with a
salt-n-pepper rub, then that " Cherry Chipotle Sauce" sounds like a winner,
though I've never tried cherry chipotle. I have had Raspberry chipotle, and it
was great.

OK, the oven would work too, I guess.
Whatever you do, let us know (like you wouldn't!).
Enjoy.

BOB