Tuesday, November 4, 2014

Kitchen Hint of the Day!

When roasting a pork loin, cook it with the fat side down for the first 20 minutes, so that the fat begins to liquefy. Then turn the roast over for the balance of the cooking time, and the fat will baste the meat.

* Note * I've found that this works better with larger roasts than the smaller ones that require less cooking time.

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