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.

It was pretty good, but still didn't have the succulence I remember
from before they "improved" pork to make it lean. It did seem to have
more fat and flavor than the conventional market pork loin roast, but
not so much as to generate raves. Good enough to motivate me to try
other Niman Ranch stuff if I find it. Price was not that much more
than the regular market stuff.

-aem

One time on Usenet, "aem" > said:

<snip>

> It was pretty good, but still didn't have the succulence I remember
> from before they "improved" pork to make it lean. It did seem to have
> more fat and flavor than the conventional market pork loin roast, but
> not so much as to generate raves. Good enough to motivate me to try
> other Niman Ranch stuff if I find it. Price was not that much more
> than the regular market stuff.

I bought an order of Niman Ranch pork via mail order a couple
of years ago -- as you say, it's good, but not enough to make it
worth the cost of shipping. I didn't realize they were selling it
in stores. I'd buy it again if it's not too spendy...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. wrote:
[snip]
> I bought an order of Niman Ranch pork via mail order a couple
> of years ago -- as you say, it's good, but not enough to make it
> worth the cost of shipping. I didn't realize they were selling it
> in stores. I'd buy it again if it's not too spendy...
>
Pretty limited distribution still, according to their website.
Apparently a lot in the SF Bay Area, has just begun appearing in TJ's
in SoCal. Somebody once favorably mentioned a brand that Whole Foods
carries but I don't remember what it was. The quest for succulent pork
continues....

-aem

aem wrote:
> Gal Called J.J. wrote:
> [snip]
> > I bought an order of Niman Ranch pork via mail order a couple
> > of years ago -- as you say, it's good, but not enough to make it
> > worth the cost of shipping. I didn't realize they were selling it
> > in stores. I'd buy it again if it's not too spendy...
> >
> Pretty limited distribution still, according to their website.
> Apparently a lot in the SF Bay Area, has just begun appearing in TJ's
> in SoCal. Somebody once favorably mentioned a brand that Whole Foods
> carries but I don't remember what it was. The quest for succulent
pork
> continues....
>
> -aem

Come to Iowa ....

N. ;-)

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

aem writes"
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?

Beef top round is the inner muscle from the hind leg... pork top round
is the same muscle, it's part of a fresh ham. If you paid more than
$1.49/lb you got ripped off. Whole fresh ham sells for about $1.39
lb... next time choose a whole fresh ham and ask the butcher to bone it
and cut out and tie the top round... will probably not charge you.
Have the butcher butterfly the rest, you can roast it stuffed. With a
little practice you can learn to do this yourself. I'd simply roast
the fresh ham with the top round intact... I wouldn/t light my oven for
ameasly two pound chunk of meat.

On 11 Mar 2005 13:50:02 -0800, wrote:

>
>aem wrote:
>> Gal Called J.J. wrote:
>> [snip]
>> > I bought an order of Niman Ranch pork via mail order a couple
>> > of years ago -- as you say, it's good, but not enough to make it
>> > worth the cost of shipping. I didn't realize they were selling it
>> > in stores. I'd buy it again if it's not too spendy...
>> >
>> Pretty limited distribution still, according to their website.
>> Apparently a lot in the SF Bay Area, has just begun appearing in TJ's
>> in SoCal. Somebody once favorably mentioned a brand that Whole Foods
>> carries but I don't remember what it was. The quest for succulent
>pork
>> continues....
>>
>> -aem
>
>Come to Iowa ....
>
>N. ;-)

or visit Mexico. I had some carnitas there a few weeks ago that would
almost make you swoon.

Ginny

> wrote:


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.


I've been buying pork shoulder roasts lately, the boneless ones run about
$1.49 on sale. They are somewhat fatty and therefore succulent, no need to
brine...I just marinate them for awhiles in some soy sauce, garlic, etc....

I cook this on the stovetop, a four + - pounder fits very nicely in my Le
Creuset Dutch oven. I brown it first, add a bottle of beer, then braise it
on low for about an hour and a half, it comes out perfect. It's pork like
mom used to make.

I got real tired of dry pork, these pork shoulder roasts are nice and
juicy...

--
Best
Greg