I purchased a 4 lb loin pork roast 2 days ago and have to cook it today for dinner. What temperature do I use first of all, as I usually buy the tenderloin, much smaller roasts.
My usual recipe is to use Aldolf's meat tenderizer, then rubbed sage and garlic powder. Which we love, but I want something better this time around
The meat really needs to be tender as my hubby had gastric bypass surgery about 2 years ago and can't eat 'stringy' meat at all.
Any suggestions appreciated.
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