Pork Roast & Apples Recipe
Yield: 1 RoastRecipe by luhu.jp
Ingredients:
1 tsp: Salt,
1 tsp: Ground ginger,
1/2 tsp: Ground nutmeg,
1/2 tsp: Ground cinnamon,
1/8 tsp: Pepper,
4: To 5 lb. center pork loin roast,
1/4 cup: Honey,
1/2 cup: , Water
1 tbsp: Lemon juice,
1/4 tsp: Ground ginger,
1/4 tsp: Ground nutmeg,
1/4 tsp: Ground cinnamon,
2 medium: Cooking apples, peeled - cored and sliced
Directions:
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 _Americas
Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor
House, Inc., 1989. Pg. 193. ISBN 0-8487-0765-6.
Source from luhu.jp
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 _Americas
Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor
House, Inc., 1989. Pg. 193. ISBN 0-8487-0765-6.
Source from luhu.jp