| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 1 | Boneless pork loin, about 3 lb., trimmed of excess fat | |
| 2/3 | c | Boiled cider (concentrated apple flavoring, available at specialty stores) |
| 4 | lg | Garlic cloves, minced |
| 2 | ts | Powdered ginger |
| 2 | ts | Crumbled dried rosemary |
| 1/2 | ts | Salt |
| 2 | tb | Lemon juice |
| 4 | tb | Canola oil |
| 1/2 | c | White wine |
| 1 | c | Water |
INSTRUCTIONS
Place pork in small roasting pan. In small bowl, combine remaining ingredients, except wine and water. Rub mixture over pork, cover, and marinate for 30 min. Pour off and reserve cider mixture. Add wine to pan and place in 500 degree oven. Roast 15 min. Reduce heat to 350 and roast about 30 min, basting occasionally with cider mixture, until thermometer registers 145-150 degrees. Remove from oven; transfer to carving board and let rest 10 min. Place pan over medium heat. Add water and scrape up caramelized bits, stirring until reduced slightly. Slice pork (it should be pink in the center), drizzle with sauce, and serve immediately. Posted to FOODWINE Digest 21 Dec 96 From: Mike <cyberh@HIC.NET> Date: Sun, 22 Dec 1996 19:13:29 -0600
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