Loin of Pork.
Cook as you would a leg, allowing twenty minutes to a pound in roasting. This is a good rule for fresh pork, the flesh being coarser and of closer grain than are more delicate meats.
A shoulder is roasted in the same way.
Cook as you would a leg, allowing twenty minutes to a pound in roasting. This is a good rule for fresh pork, the flesh being coarser and of closer grain than are more delicate meats.
A shoulder is roasted in the same way.