| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
|
Fruits, Harned 1994, Main dish, Pork, Roasts |
1 |
Roast |
INGREDIENTS
| 1 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Pepper |
| 4 |
|
To 5 lb. center pork loin roast |
| 1/4 |
c |
Honey |
| 1/2 |
c |
;Water |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
md |
Cooking apples; peeled cored and sliced |
INSTRUCTIONS
Combine first 5 ingredients; rub on roast. Place roast, fat side up, on a
rack in a roasting pan. Insert meat thermometer into thickest part of
roast, making sure it does not touch fat or bone. Bake at 325 F. for 30
minutes, or until thermometer registers 170 F.
Combine honey and next 5 ingredients in a saucepan; stir well. Bring to a
boil. Add apples; cover and simmer 8 minutes or until tender, stirring
occasionally. Transfer roast to a platter; spoon apple mixture over roast.
Yield: 10 to 12 servings.
From _Cornsilk_ by The Junior League of Sioux City, IA. In _America's Best
Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 193. ISBN 0-8487-0765-6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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