Grant Magnuson wrote: > > We have another loin roast (two for one sale) and are going to try > wrapping it in foil to help retain some moisture, we're guessing that > might work? Pork roast/loin is lovely and moist if cooked from raw with water (about 3 cups, depending on the size of the roast) I put herbs in the water like rosemary or thyme (dried is best) and always cook it in a roasting pan with a lid!! The condensation and evaporation in the normal cooking of the pork keeps it tender. As for the crackling being crispy, I cut the crackling off when the meat is cooked and whilst I'm dishing out the meal/ cutting the meat, I put the crackling under a hot grill in the oven, it will crisp up very quickly, usually about 5mins. Hope this helped. I'm becoming a real food adviser on the list, aren't I, better be careful or I might get pigeon-holed!!? Good Luck Toni