This Christmas I am departing from our traditional roast beef or goose (economic times are hard folks)- I want pork - beautiful, delicious, juicy succulent pork! What cut of pork should I get to roast? Boneless or boned is fine. Delicious is the only criteria. By the way, all of the pork tenderloins at the supermarket seem to be pre-brined and I have read on Chowhound that that is not a good thing.It needs to be generally supermarket available. There will only be four people eating it but leftovers are desired.
Thanks in advance