Name: Indonesian Pork Roast
Ingredients: 5 lb Pork loin roast; 1/2 c Chutney; 1/4 c Catsup; 2 tb Salad oil; 1 cl Garlic; 1 tb Soy sauce; 1/8 ts Red pepper sauce; 1/2 c Dry roasted peanuts chopped

There is one thing which seldom gets weaker through old age – that is, old Adam; he is as strong in his old age as he is in his young age, just as able to lead us astray when our head is covered with grey hairs, as he was in our youth. We have heard it said that growing in grace will make our corruptions less mighty; but I have seen many of God’s aged saints, and asked them the question, and they have said, “No,” their lusts have been essentially as strong, when they have been many years in their Master’s service, as they were at first, although more subdued by the new principle within. So far from becoming weaker, it is my firm belief that sin increases in power.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indo	Clay cooker	10	Servings

INGREDIENTS

5	lb	Pork loin roast
1/2	c	Chutney
1/4	c	Catsup
2	tb	Salad oil
1	cl	Garlic
1	tb	Soy sauce
1/8	ts	Red pepper sauce
1/2	c	Dry roasted peanuts chopped

INSTRUCTIONS

Place pork roast in a shallow bowl.  Process chutney, catsup, oil, garlic,
soy sauce and red pepper sauce in a blender or food processor until smooth.
Pour over the pork roast.  Cover and refrigerate for at least three hours
or overnight.
Soak top and bottom of 3 1/4 quart (3.25 L) clay cooker in water about 15
minutes, then drain.
Place pork roast, fat side up, in cooker.  Pour marinade over the meat. Pat
the peanuts evenly over the top and sides of the meat. Insert meat
thermometer in the center of the roast.
Place covered cooker in a cold oven.  Set oven at 425 F.  Bake until meat
thermometer reads 170 degrees F.  1 1/4 to 2 hours.
Consumers Cookbook
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”