[Sca-cooks] Re; Ten pound pork loin roast

[Glenn Gorsuch]

>From Martino:

To Make Roman-Style kababs:

Cut some meat into pieces the size of an egg, but do not sever them
completely as they should stay joined to each other.  Take a little salt
and pounded coriander or fennel seeds and spread them out over the meat,
then leave them under a weight a while.  Cook them on a spit with a thin
slice of bacon between each piece to keep them moist.

My version:

Take a pork loin , and cut into slices, but not all the way through.  I
find that salt and crushed fennel are delicious here, and the small pieces
of bacon really works.  If you have a slow fire, cook it on a spit next to
the fire, otherwise, you may need to split the loin into shorter roasts,
skewer it lengthwise with a wooden or metal skewer, and cook in an oven
(325-350, on a baking sheet, turning every 15-20 minutes.  Check for
doneness with a thermometer).  Easily portioned out, and it can hold
reasonably well, especially if you take care to baste it with bacon
drippings now and again in that low oven.

Gwyn



>
> Message: 1
> Date: Tue, 8 Nov 2016 21:00:57 +0000
> From: Arianwen <caer_mab at yahoo.com>
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Ten pound pork loin roast
> Message-ID: <02DDDD3D-1CB5-4F09-B15E-D1D38F24E406 at yahoo.com>
> Content-Type: text/plain;       charset=us-ascii
>
> I scored a lovely pork loin roast, about ten pounds for about twenty three
> dollars.  I am doing travelers fare.
>
> So, how might you prepare it to get the most mileage?
>
>