3 garlic clove, crushed
6 tbsp soy sauce
1/2 cup catsup
1/4 cup lemon juice
1/2 tsp pepper
1 pork loin roast, 12 rib
2 garlic clove, slivered
18 cloves, whole
2 cup apricot preserves
6 crab apples, spiced
1 dill, fresh
A Recipe for
Sweet-Pungent Pork Loin
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Food Tip |
This Recipe for Sweet-Pungent Pork Loin is one of thousands in the Recipes-to-go Meat Cookbook.
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
If you enjoy this Sweet-Pungent Pork Loin Recipe - you should enjoy the recipe collections you can find on the websites below:
I eat merely to put food out of my mind. |
| N.F. Simpson |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This is a recipe for Sweet-Pungent Pork Loin from the recipe cookbook of Recipes-to-go (Meat)
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Food Tip |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Day before: In bowl, combine crushed garlic cloves, soy sauce,
catchup, lemon juice and pepper. Then make 2" slash between every two
rib bones on roast. Make 12 small gashes along meaty side of roast
below rib bones; insert sliver of garlic in each. Stud the surface
with whole cloves. Place pork roast, meat side down, in 13x9x2"
baking dish; pour soy sauce marinade over it; cover with foil;
refrigerate until 3 hr. before serving. On the day, 3 hours before
serving: Start heating oven to 325-F. Lift pork from marinade. Place,
with rib bones up, in shallow roasting pan; baste with marinade. Wrap
tips of rib bones with a strip of foil. Insert meat thermometer into
thick part of roast, away from fat or bone. Roast about 2 hours, or
until thermometer reaches 170-F; then remove from oven. Meanwhile,
heat apricot preserves till melted. Brush 1/2 cup over meaty side of
pork, keeping rest warm over low heat. Then continue roasting pork 20
to 30 min., or till thermometer reads 185-F. Place roast on large
platter, and remove foil. Between every two bone tips, anchor a
spiced crab apple, securing it with a toothpick if necessary. Garnish
with dill. Arrange rest of apricot preserves in bowl to be passed at
table. Serve with Rice and Corn Medley heaped around front and sides
of roast.
Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie
Krebs
Serves: 12
Sweet-Pungent Pork Loin Recipe brought to you by Recipes To-Go