Melba's Jammin'
>
>kilikinii1 wrote:
>> "PENMART01" wrote
>(snip)
>> > 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
>
>You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole,
>it's food for 20 people at least.
>mumblemumblethesepeoplearenutsmumblemumble

Methinks you exaggerate, your 8 1/4lb pork roast after cooking would would
'bout 5lbs, would just about feed 10, and not very big eaters.

You must have some odd piggies in MN, or your butcher royally screwed you. I
looked in my freezer for the center cut boneless pork loin I just bought last
weeks shopping... you had me second guessing myself... sure enough, it weighs
5.88lbs, priced $2.99/lb, cost $17.58. Got out my trusty tape measure to be
exact... my pork is 9 inches long X 4 1/2 inches diameter... (what a
coincidence! hehe). Your 8 1/4 pound boneless pork loin couldn't be more than
12 inches long. Maybe what you have is a pork *tenderloin*, a whole nother
thingie.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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