| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Maindish, Meats, Soups |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Loin of pork |
| 5 |
sl |
Onion |
| 3 |
sl |
Apple, cut in half |
| 1/4 |
ts |
Sage |
| 1 |
cn |
Cream of chicken soup |
| 1/4 |
c |
Sherry or substitute |
| 1/2 |
c |
Water |
INSTRUCTIONS
Make 6 slits almost to bone in pork loin. Place a slice of onion and applie
in each slit. Rub roast with sage; tie securely. Roast fat side up at 325
degrees for 2 hours; pour off fat. Combine soup and wine, pour over meat.
Roast 30 minutes more or until done, baste often with soup (total roasing
time 35-40 minutes per pound). Remove meat from pan. On top of range, in
roasting pan, add water to soup. Heat stirring to loosen browned bits;
serve with roast. Submitted By JANE KNOX On 09-11-94
Posted to MM-Recipes Digest V3 #284
Date: Thu, 17 Oct 1996 02:12:44 +0000
From: Marina <thecollector@worldnet.att.net>
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“Coincidence is when God chooses to remain anonymous.”