Barbecued Pork Loin

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  350 F. OVEN
1.  RUB EACH ROAST WITH MIXTURE OF SALT AND PEPPER.
2.  PLACE IN PANS.  DO NOT ADD WATER.  DO NOT COVER.
3.  BAKE 1 1/2 TO 2 HOURS, DEPENDING ON SIZE OF ROASTS.  DRAIN OR SKIM OFF
EXCESS FAT.  SET ASIDE FOR USE IN STEP 6.
4.  COMBINE SUGAR, BROWN SUGAR, MUSTARD FLOUR, SALT, HOT SAUCE, STEAK
SAUCE,
TOMATO PASTE, VINEGAR, LEMON JUICE, WATER, AND SALAD OIL OR SHORTENING;
BRING
TO A BOIL. REDUCE HEAT; SIMMER 1 1/2 HOURS OR UNTIL SAUCE IS BLENDED.
5.  DISSOLVE CORNSTARCH IN WATER; ADD TO SAUCE, STIR, BRING TO A BOIL,
REMOVE
FROM HEAT.
6.  POUR 2 CUPS SAUCE OVER EACH ROAST;  COVER PANS. RESERVE REMAINING SAUCE
FOR BASTING.
7.  BAKE 1 HOUR, UNCOVER ROAST; BASTE; CONTINUE TO COOK APPROXIMATELY 30
MINUTES OR UNTIL MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.
8.  LET ROASTS STAND 20 MINUTES.  REMOVE STRING OR NETTING BEFORE SLICING.
DRAIN SAUCE;  REMOVE EXCESS FAT.
9.  SLICE PORK; SERVE WITH REMAINING SAUCE.
NOTE:  1.  IN STEP 1, 58 LB PORK LOIN, BLADELESS, MAY BE USED.
NOTE:  2.  IN STEP 4, 1 LB 8 OZ FRESH LEMONS A.P. (6 LEMONS) WILL YIELD
NOTE:  3.  IN STEPS 4 AND 5, BARBECUE SAUCE MIX MAY BE USED FOR ALL
INGREDIENTS. PREPARE 2 GAL SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
Recipe Number: L09700
SERVING SIZE: 2 SLICES P
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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