Brooklyn1 wrote in rec.food.cooking:

> itsjoannotjoann wrote:
> > Janet B wrote:
> > >
> >> My mother always did a pork roast and a veal roast side by side for
> >> Sunday dinner. Within the last year or so I saw several recipes
> from >> the mid-west that combined the two. Did your mother do both
> roasts? >> My mother used salt and pepper, period.
> >> Janet US
> > >
> > No, it would one meat at a time only.
> >
> > I snagged two small pork roasts today with just a
> > smidge of fat on them for flavor. At least I
> > have two to experiment on.
>
> I was in town for my yearly eye exam today so I decided to stop into
> the market for a few items and with all this talk about pork roasts I
> picked up a very nice on-bone center cut pork roast, 4 1/2 pounds/
> $3.79 lb... all seasoned (Penseys adobo, s n'p) and waiting in the
> fridge... will go in the oven in about an hour

I havent tried Pensey's adobo. If you have tried Goya adobo, can you
tell me how they compare?



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