On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown" >
wrote:

>Jeanne Burton wrote:
>>
>> Doesn't HAVE to be oven...she just asked me how to bake it, so I
>> assumed oven. I told her to buy a bigger roast, because this wasn't
>> worth it. She didn't appreciate my advice <G>
>>
>Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
>behooved you to tell her to prepare it like a pot roast with liquid.

Sometime within the past week (might have been Tuesday, might have been
yesterday), I prepared a 1.19 pound pork sirloin roast. I felt almost
embarrassed cooking such a tiny roast. I just rubbed salt and pepper into
the meat, shoved it in the oven at 300, and checked on it when I thought it
might be done (could have been 45 minutes, could have been 2 hours). But
it turned out great. Moist and flavorful. No liquids were harmed in the
making of this roast.

Carol, who's kind of cavalier about meat preparation
--
"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_