Thread: Roast pork?
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Cindy Hamilton[_2_] Cindy Hamilton[_2_] is offline
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Default Roast pork?

On Wednesday, April 6, 2016 at 3:59:34 AM UTC-4, Ophelia wrote:
> "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)


As is mine (except for "pot roast", which is a braise, but the name has
stuck and who am I to contract my grandmother?)

Pork loin, uncovered in a medium oven until about 145 F inside. Rest
and carve.

Cindy Hamilton