Picking pork roasts from all parts of the pig A pork roast makes a satisfying, impressive dinner. You can treat if as simply as you wish or you can dress it up to suit your fancy. Pork roasts may be chosen from almost any part of the animal. Because pork comes from young animals all cuts are tender and may be cooked the easy way, by dry heat. Loin roasts are considered to be the choicest cuts. They can be purchased bone-in or boned and rolled. Cuts vary from store to store and from location to location. Some of the loin roasts that you'll find are: sirloin roast (tenderloin end of loin), loin centre cut roast, loin mb roast, boned and rolled loin roast, and the party showpiece of the pork counter, the Crown roast. The hind leg = (usually called the ham when the pork is cured) also gives us premium roasts. Some leg roasts that you'll find are: a whole leg roast, leg shank end roast, leg butt end roast and a boned and rolled leg roast. As with all meat animals the front part of the carcass is not quite as tender as the hind. however in the case of pork it can still be con- RECIPE WINNER sidered a tender cut. Many people insist that it is even more flavorful than the supposedty more desirable hind and _ioin. Roasts from the front or I'” tsp. marjoram, 1'/ tsp. salt ‘A cup frozen concen- trated orange juice 2 tsp. finely grated orange peel food shoulder section are: a shoulder blade or butt roast and a shoulder arm or picnic roast. Both these roasts may be purchased boned and rolled. Roast pork fat-side-up on a rack in a shallow pan ina 325 deg. F. oven. Do not cover or add water to the pan. Use a meat ther- mometer. It will register 170 deg. F. when the meat. is done. After removing from the oven, allow the meat to Stand in a warm place for about 15 mins. to make it easier to carve and to discourage the loss of juice. ORANGE GLAZED ROAST 4-4'/ Ib. boneless pork loin roast 1'4 tsp. dry mustard 1 tsp. brown sugar 3 tbsp. flour pinch dry mustard pinch marjoram Place roast shallow rack in baking = pan. Combine the 1!'4 tsp. dry mustard, the 1'% tsp. marjoram and the salt. Rub on the surface of meat. Insert meat thermometer. Roast. at. 325 for 3. hrs. Remove from oven and skim off all but 3 tbsp. fat from pan juices. Combine orange juice, orange peel and brown sugar. Spoon over roast. Return meat to oven. Roast 30 min. longer or until meat thermometer registers 170 F, basting frequently. Remove meat to. serving platter. Blend flour, a pinch of dry mustard and a pinch on of marjoram with the pan juices. Stir in water. Cook and str until mixture is thickened and bubbly. Serve with orange sections. Combine ingredients for marinade. Cover roast with marinade and_ refrigerate overnight. Barbecue roast on rotating spit over hot coals. Allow 40 to 60 mins per Ib. Insert a meat ther- mometer into the centre of the roast, taking care not to touch the spit-rod. The meat thermometer will register 170 F when ready to serve. Brush with the marinade during the last half hour of cooking time. To reduce smoking or spattering trim the cover-fat of your roast to ‘4 in, and use a drip pan underneath. Delicious served hot or cold. Blown up ham and cheese sandwiches The winner of our recipe contest this week is Mrs. E. Gear with her recipe for Ham Puff Sandwiches. Ms. Gear wins a voucher for $10 worth of meat of her choice from THE TOWN BUT- CHER LTD., 1254 Lynn Valley Rd. North Van- couver You could be our next winner Send your favounte recipe to the North Shore News Recipe Contest, No fresh ve {( .6ssert Sth & Bellevue West Vancouver! 202-1139 Lonsdale North Vancouver, V7M 2H4. Be sure to include your telephone number. HAM PUFF SANDWICHES 8 shces rye bread 8 slices cooked ham 3 egg whites ‘a Cup Mayonnaise 'y cup grated cheese Cheddar La Belle Sole ly featuring a Thanksgiving special Spinach salad with almar ds Stuffed roast turkey forestere etabie of the day rofiteroles Qu Choc Olat & ¢ Offee Menu “ala carte’ also avaliable Ave.,. For reservations 926-6862 2 tsp. mustard prepared) Place bread shces on a cookie sheet. Top with ham slices. Beat egg whites until saff Gently fold 1n mayonnaise, cheese and mustard Spoon over ham Bake at 230 C (450F) for 5 minutes unul = hghtly browned or sp” 920 OBO) A Tie, Be Nie ag Yd Core tate ts bervtayes ow Toe yeouad taatole Sr er stator lhe te wht Ne Erte € Cae tites thie \ wd pr trsprret { syur Pbep gp tort Bae vb} OE S55E55555E55 Taste around the world of Guenter’s hd Phakety with a prene nde attra (wenters at Venice Bakery toys 1 ee ee C7-Wednesday, October 8, 1980 - North Shore News VANCOUVER Caternng and convention facilities for upto 1,000 guests. 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