aem wrote:
> I finally ran across the Niman Ranch brand of pork I've heard so much
> about, in the form of a "pork top round roast" at Trader Joe's.
That's
> not a term I've heard used for pork before. It was less than 2 lbs.,
> boneless, rolled and tied. Does anyone know what this cut is?
>
> I just roasted it, coated with garlic slivers, olive oil, s&p. The
> package recommended 450=B0F, which is a lot hotter than I usually
roast
> pork at, but I tried it. Something this small would probably benefit
> from a marinade, and next time I may roast it at my normal 325=B0F.
>
I use one of my favorite marinades (red wine vinegar, lemon juice,
Worcest. sauce, garlic, parsley flakes, pepper, oil, cooking sherry,
white wine, soy sauce) on whole pork tenderloins and put them on a rack
in a shallow pan, in the oven at 425-450 for about 25 minutes.
Perfect. =20

N=2E