| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pork Loin; Boneless |
| 2 |
tb |
Dijon Mustard |
| 2 |
tb |
Curry Powder |
| 2 |
tb |
Tarragon Leaves; Dried |
| 1 1/2 |
c |
Orange Juice |
| 1/2 |
c |
Mango Chutney |
|
|
Parsley; Chopped |
INSTRUCTIONS
MARINADE
DRESSING
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 12 Aug 1996 08:25:35 -0800
Preheat the oven to 325 degrees. Place the pork in a large glass,
stainless steel or ceramic bowl (Do NOT use an Aluminum Bowl). Combine the
mustard, curry powder, tarragon leaves and orange juice. Pour the mixture
over the pork. Turn the meat to thoroughly cover all sides. Cover. Marinate
at room temperature for 1 hour or refrigerated for 24 hours. Remove the
roast from the marinade and place in roasting pan. Place a meat thermometer
in the center of the meat. Roast until the thermometer indicates 170
degrees (about 1 hour). Baste the meat with the marinade while it is baking
(you should use all the marinade by the time the roast is done). Remove the
fat from the juices in the pan. Stir the chutney into the pan juices and
spoon over the meat. Cut the meat into even slices and spoon the pan juices
over each slice. Garnish with parsley.
EAT-L Digest 12 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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