| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork roast |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Ground cumin |
| 1 1/2 |
c |
Apple juice |
| 1 1/2 |
c |
Raisins |
| 1/4 |
|
Maple syrup |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Cold water |
INSTRUCTIONS
PORK ROAST
RAISIN SAUCE
From: Anita J Ford <ladyanita@JUNO.COM>
Date: Mon, 12 Aug 1996 14:04:47 EDT
Place pork, fat side up, on a rack in a shallow roasing pan. Mix salt,
cinnamon, garlic powder, pepper and cumin; sprinkle over pork. Insert meat
thermometer so tip is in center of the thickest part...NOT in fat. Roast
uncovered at 325* until pork is at 170*, about 2 1/2 hours. Prepare raisin
sauce; serve over pork.
RAISIN SAUCE: Heat apple juice, raisins, syrup, and cinnamon to boiling,
stirring occasionally; reduce heat. Simmer until raisins are plump and
tender, about ten minutes. Mix cornstarch and water. Stir into raisin
mixture. Heat to boiling, stirring constantly. Boil and stir for one
minute. Server over pork roast.
EAT-L Digest 11 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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