On Fri, 12 Nov 2004 08:39:56 -0600, 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.

When we buy one of those monsters, we make two roasts and a few boneless
pork chops (I know you consider that an oxymoron, Sheldon).

In the past, I've cut a deep X deep into each end of the roast. Make a
stuffing with bread, chopped apples, apple juice, and some chopped nuts.
Cram this mixture into both ends of the roast, until it's full all the way
to the center.

I probably used some kind of seasoning, too, but I only did this once, a
few years ago, and I honestly can't recall. Would cinnamon work?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_