| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tabasco |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Minced fresh ginger |
| 1 |
ts |
Minced garlic; (2 cloves) |
| 1 |
ts |
Dried leaf sage; crumbled |
| 1/4 |
ts |
Salt |
| 5 |
lb |
Loin of pork |
| 1/3 |
c |
Apple jelly |
| 1/2 |
ts |
TABASCO pepper sauce |
| 2 |
md |
Carrots; sliced |
| 2 |
md |
Onions; sliced |
| 1 3/4 |
c |
Water; divided |
| 1 |
ts |
Browning and seasoning sauce |
INSTRUCTIONS
Combine ginger, garlic, sage and salt; rub over pork. Place in shallow
roasting pan. Roast in preheated 325°F. oven 1 1/2 hours. Remove from oven;
score meat in diamond pattern.
Combine jelly and Tabasco pepper sauce. Spread generously over roast.
Arrange carrots and onions around meat; add 1 cup water. Roast 1 hour
longer or until meat thermometer registers 170°F.
Remove roast to serving platter; keep warm. Skim fat from dripping in pan;
discard.
Puree vegetables and pan liquids in blender or food processor; return to
roasting pan. Stir in remaining 3/4 cup water and browning sauce; heat.
Serve with roast.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 8, 1998
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