| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork loin roast |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Grated orange rind |
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Apple brandy or Schnapps |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Brown sugar; packed |
INSTRUCTIONS
Rub roast with mustard. Place in small glass baking dish. Combine orange
rind, brandy, orange juice, salt and pepper. Spoon all over meat. Marinate
at room temperature for 2 hours, turning and basting occasionally. Reserve
marinade. Press brown sugar into meat. Baste with some of the marinade.
Bake at 450 degrees for 10 minutes. Lower heat to 350 degrees. Bake for 1
hour 45 minutes or until meat thermometer registers appropriate
temperature. Continue basting during roasting. Remove to serving dish and
slice evenly. Really good, tastes like barbecued ribs without all the
bones. Serves 4.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22,
1998
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