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Old 12-04-2011, 05:39 PM   #21
Join Date: Nov 2011
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Leaving them alone - I'm sure they will taste as good as they smell. I think next time I'll try the brine method, just to compare. I brined my turkey this year with Alton Brown's method of cooking and it was incredible - the best I've ever cooked. I imagine if you can get moist, juicy meat from all parts of a turkey, any pork would benefit too since they are both so lean. Thanks for the input.

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Old 12-04-2011, 07:07 PM   #22
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I get boneless pork loin for pretty cheap at Costco. This is one of the ways we like to cook it: TNT Pork with Mushroom Herb Sauce

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Old 12-05-2011, 02:07 AM   #23
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Over here we can by sheets of pork rind with lots of fat on for scratchings so if the loin has no rind on this is what I do.
Score the rind and lay on cut string to tie.
Season the fat.
Place the meat on the fat and add sage and onion sausage meat stuffing then roll and tie.
Crank the oven up to max then cook on a trivet in your tin for 30 mins, turn down to low and leave for six to eight hours, serve with apple sauce, yorkshire puds, roast pots, onion gravy and cabbage.
The crackling should be as crisp as chips.

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pork, pork roast, roast

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