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
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Food Tip |
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This Recipe for Sweet-Pungent Pork Loin is one of thousands in the Recipes-to-go Meat Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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Food is an important part of a balanced diet. |
| Anonymous |
This is a recipe for Sweet-Pungent Pork Loin from the recipe cookbook of Recipes-to-go (Meat)
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. |
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
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Worries go down better with soup. |
| Jewish Proverb |
Never serve oysters in a month that has no paycheck in it. |
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| Author Unknown |
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