| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic |
| 2 |
ts |
Salt |
| 1 |
ts |
Sage |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Nutmeg |
| 1 |
|
Pork loin roast; (4 lb.) |
| 2 |
|
Onions |
| 2 |
|
Carrots |
| 1 |
c |
Water |
| 1/4 |
c |
Currant jelly |
| 1 |
ts |
Dry mustard |
|
|
Whole cloves |
INSTRUCTIONS
Mash the garlic in a bowl with salt, sage, pepper and nutmeg. Rub into
roast. Slice the onions, carrots and place in a shallow roasting pan. Place
the roast, fat side up, on vegetables and pour water into pan. Roast in 325
degrees oven for 1 hour and 30 minutes. Remove roast from oven and score
the fat in crisscross pattern. Combine the jelly and mustard and spread
over roast. Stud with cloves and roast for 1 hour longer. Makes 6 servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22,
1998
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