"Roy" > wrote in message
...

>
> I don't know about others but I just roast pork in a small roaster or a
> Pyrex casserole disk with a glass lid, with a bit of water (to keep it
> from burning to the roaster or casserole dish), salt and pepper and
> seasoned with either sage or poultry dressing. I usually turn the roast
> half way through the roasting and add water if needed. You can roast it
> loosely covered with aluminum foil if you wish and open it up for the last
> half hour or so to brown. I generally roast at 325-350 degrees F., for 2
> 1/2 to 3 hours depending on weight.
> The cooked noodles, if desired, can be added near the end of the process
> or serve with mashed potatoes and your favorite vegetable. I often just
> use hot cooked long grain rice, add a bit of butter and a sprinkle of soya
> sauce.
>
> Now watch for the critics to tear my method to shreds and tell me I should
> learn to cook before attempting procedures such as roasting meat.
>
> My guests love the way I cook, so I could care less about the critics.
> Anyway keep experimenting and enjoy the results.

I would never dream of tearing your method to shreds, but your idea of
'roast' is totally different to mine)


--
http://www.helpforheroes.org.uk/shop/