| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beyond, Biscuits, Newsletter | 6 | Servings | |
INGREDIENTS
| 1/2 | ts | Salt |
| 1/2 | ts | Grated orange peel |
| 1/2 | ts | Grated lemon peel |
| 1 | tb | Coarsely ground black pepper |
| 1 | ts | Dried thyme |
| 1 | 3 lb boneless pork loin | |
| 1/2 | c | Fresh orange juice |
| 1/2 | c | Apple juice |
| 2 | tb | Grand Marnier |
| 1 | cn | (14 oz) chicken broth |
| 1 | Golden delicious apples; cored/sliced(1cup) | |
| 1 | tb | Chopped jalapeno |
| 1 1/2 | tb | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Preheat oven to 350 degrees F. Combine salt, orange peel, lemon peel, pepper and thyme in small mixing bowl. Rub mixture into skin of roast, pressing with force. Place the roast on a rack in a 9 x 12-inch roasting pan. Cook for 1 hour or until roast has reached an internal temperature of 145 degrees F. Pour off drippings. Add juices, Grand Marnier, broth, apple, onion, and jalapeno to the roast in the pan. Bake for an additional 30 minutes or until roast has reached an internal temperature of 160 degrees F. Transfer meat to serving platter. Combine cornstarch and water in a small bowl and mix well. In a 4-quart saucepan, bring juices from roasting pan to a boil. Stir in cornstarch mixture and bring to a slow boil. Pour juices over meat and serve. Beyond Biscuits Newsletter, Issue 30 February 8, 1998; Busted by Barb by southernfood-admin@list.miningco.com on behalf of Recipe by: Pink Adobe Cookbook Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998
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