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.
Updated 1 year ago | 16
Updated 10 months ago | 6
Updated 11 months ago | 15
Updated 2 years ago | 2
Updated 2 months ago | 21