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What to do with a 4-1/2 lb Boneless Double Loin Pork Roast

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What to do with a 4-1/2 lb Boneless Double Loin Pork Roast

Liz | Mar 5, 2006 08:21 PM

Friends who are about to start a fast gifted me with a 4-1/2 lb. boneless double loin pork roast that they didn't want to freeze. I've cooked small tenderloins, large shoulders, and bone in center cut loin roasts with good results, but have never cooked such a large amount of boneless lean pork before and am wondering if anyone has some tried and true methods.

Conventional wisdom suggests a 325 degree oven for 30 to 35 minutes per pound until 160 degrees internal temperature but I suspect that would result in a dull and dry roast and I don't want to ruin that much meat.

Do you think a Zuni type dry brining might help? Or should I flatten, stuff, and roll it? What else can I do?

Thanks in advance,

Liz

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