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PORK LOIN PREPARATION FOR ROASTING |
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| TRIM AS MUCH ADDITIONAL FAT AWAY AS POSSIBLE. SLICE CROSSWAYS JUST DEEP ENOUGH TO GO BEYOND THE FAT. THIS ALLOWS THE FAT TO RENDER OUT AS YOU COOK IT AND THE MEAT WILL NOT CURL AS COOKED. THE MEAT IS NOW READY TO HAVE YOUR FAVORITE SPICES APPLIED. THE SLICES ALLOW THE SPICES TO PENETRATE DEEP INTO THE MEAT ADDING GREAT FLAVOR THROUGH OUT THE MEAT. |
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THIS IS HOW IT LOOKS WHEN ITS DONE. |
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| COOK WITH ELECTRICITY: PORK LOIN PREPARATION FOR ROTISSERIE |
| COOK ON A OPEN GRILL, TURN OFTEN. |
| COOK ON A GRILL WITH A MOTORIZED SPIT |
| PHOTOS WITH HP CAMERA, RECIPES BY JIM BAUDO E-MAIL JIMBAUDO@YAHOO.COM |
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