| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes, Not sent, Pork, Taste of ho |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork loin roast, backbone loosened |
| 1/2 |
md |
Green pepper, finely chopped |
| 1/2 |
c |
Green onions, thinly sliced |
| 1/2 |
c |
Chopped celery |
| 8 |
|
Cloves garlic, minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
With a sharp knife, cut a deep pocket between each rib on meaty side of
roast. Combine green pepper, green onions, celery and garlic; stuff deeply
into pockets. Season roast with salt and cayenne pepper. In sert meat
thermometer. Place roast, rib side down, in a shallow roasting pan. bake,
uncovered, at 325° for 2-3 hours, or until thermometer reads 170 F. Let
stand for 15 minutes before carving. Yield: 6-8 servings. Submitted as part
of article, My Mom's Best Meal by Ruby Williams, Bogalusa, Louisiana " This
was my Mom's a special New Years day treat. All of us kids agree that this
is Mom's best meal!" MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 38
Posted to MC-Recipe Digest V1 #470 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 03, 1997.
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