Edwin Pawlowski wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>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.
>
>
> You can still cut it into slices when you thaw it. We do the same thing,
> cutting it into three parts as there is just two of us. Sometimes it is
> roasted, other times on the rotisserie, still other times it is cut into
> very thick chops or sliced very thin for pork piccata.
>
> Price of pork is up though. Last month I paid $2.09 at BJ's. Most times it
> is under 2 bucks. Same as the stuff sold in the supermarket for as much as
> $5 all cut for you.
> Ed
>
>
Do what I often do with a loin (it's an Italian dish by a Hazzan?
spelling; she's Italian.) It sounds strange, but once you make it,
you'll be hooked.


http://www.italian-recipes.info/ital...nese-style.htm

Let me know how it turns out, if you decide to do it.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





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