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