Friday, February 23, 2007

To pork or not to pork

The pork roast BEFORE

I spent the day trying to catch up on my blogging while at the same time sticking a hard drive into a USB 2.0 enclosure, testing the hard drive, and baking a pork roast. I had bought the roast about a month ago for a mere $4.27. The roast before baking was 1.942 Kg (or 4.3 pounds).

When I bought it the expiry date was far in the future. The roast had lived in my freezer for the last few weeks. I contemplated cooking it for a me and a guest but ended up cooking it just for me. I suppose eating really is the theme for this week.

Being my first pork roast I wanted to be sure it was cooked properly. The book I have reads that the roast should be in the oven for 25-35 minutes per pound at 325° F. Just to be sure I had it in for three and a half hours. Aside from the burnt apples it turned out great. The cover on the casserole dish kept the pork moist. Upon taking it out of the oven the meat just fell off the bone and melted in your mouth.

The pork roast AFTER

1 comment:

theotherbear said...

it sounds like it tasted nice. of course, the photo is a bit hard to see past the burnt apples.