"Cindy Hamilton" > wrote in message
...
> 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?)

Hah don't even think about it! )



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

Yes! I am only just coming to terms with calling a joint a 'roast' even if
you are going to boil it.


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