Search

	Enter your search terms Submit search form
	Web www.nancys-kitchen.com

Real COUPONS: Print them from your computer.
 

For Rosie PA/FL/ , I wanted to respond on how I do my Pork Loin. (I'm sure you'll have to try this way next time, unless someone already mentioned this in the Newsletters I have not read yet) I love this method much better than I love them done in the Crock Pot. For some reason when I've done them in the Crock Pot, because I needed to be gone, they just seem fatty to me.

Anyway, I take my Pork Loin and I take steak Seasoning and I sprinkle it heavy and pat it in, like a rub (You are using a lot of seasoning.) I wrap the Roast tightly in Heavy duty foil and then put it on what I call a Jelly Roll Pan. I then put it in a slow oven about 300 degrees and cook it about 4 hours. (of course it depends on the Roast). It is always wonderful! (Be careful when you open the Foil, much steam and very hot and much Fat, sometimes I drain the fat and put back into the oven to Brown a bit, But mostly I just take off the fat from the meat before I serve it on a platter.

Nancy, all your hard work is such a Blessing to so many. I just love this Newsletter, and I know everyone does. I'm sure God will bless your efforts.
Joie in TN

Top 100 Recipe Sites
October 2007 Recipe Index
Return to Home Page