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What kind of pork should I get?

Fiona | Dec 15, 201106:43 PM

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

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