| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 32 |
lb |
PORK ROAST LOIN FZ |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
2 ga -
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
OF EXCESS FAT. SET ROASTS ASIDE FOR USE IN STEP 6.
4. POUR 2 CUPS PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS.
RESERVE
REMAINING SAUCE FOR BASTING.
5. BAKE 1 HOUR; UNCOVER ROASTS; BASTE; CONTINUE TO COOK APPROXIMATELY
30 MINUTES OR UNTIL MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.
6. LET ROASTS STAND 20 MINUTES. REMOVE STRINGS AND NETTING BEFORE
SLICING. DRAIN SAUCE; REMOVE EXCESS FAT.
7. SLICE PORK; SERVE WITH REMAINING SAUCE.
NOTE: 1. IN STEP 1, 58 LB PORK LOIN, BLADES, MAY BE USED.
2. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L09701
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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