That's the statement on the little brochure that came with a pork roast
and the "FREE PerfectlyPork Timer" as given away by the Alberta Pork
Producers Development Corporation here in Canada.
They also point out that "Today's Pork is 47% leaner than 10 years ago .
. !"
I was just wondering how they made piggy meat that much leaner in such a
short period of time as 10 years?
Grant
Ps At the moment the little blue gizmo popped up, we removed the pork
from our 160 C degree oven (325 F) and allowed it to stand for 10
minutes as per instrucions -- result DRY :(
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?
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