prep 0:15 total 2:45
Have the butcher either remove the chine bone of the pork roast, or break it to make carving easier. Remove any excess fat from the loin, being sure to leave some in place. With a very sharp knife, make about a dozen small slits in the pork roast, making sure the slits are a various depths. Some very deep, some shallow, some about midway.
This is a typical Sunday entree. After the antipasta, pasta, sausage, braciole, etc, etc, then came the roasts!! All of my family lived on Staten Island in New York, except one of my fathers uncle’s who settled in Brooklyn. There were many a Sunday that we would leave Staten Island, (by ferry, no bridge yet), stop at a pastry shop and arrive at about 1. We would sit down to eat about 2 and . . . Whew! The kids got up and played . . . The adults sat around eating all afternoon . . . Into the early evening when my Aunt would bring out “stuff” for sandwiches! And the wine! But that’s another story.<br />
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