| 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
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